Return to Thanksgiving Dinner Recipes

 

Sherried Acorn Squash & Cranberries

5 star rating
 

Add a Photo

Submitted by: dnoel1724467

 

Acorn squash is halved and baked, and filled with butter, dry sherry, and cooked cranberries.
 

Ingredients

  • 2 medium acorn squash
  • 3 Tbsp butter
  • 3 Tbsp dry sherry
  • 1 cup fresh cranberries (cooked according to package direction)

Save Recipe

Interact

 
Method

Preheat oven to 375 degrees. 1. Wash squash and cut in half, but do not remove pulp or seeds. 2. Bake squash, cut side down, in a shallow baking dish with a little hot water until tender (about 30 to 45 minutes) 3. Remove cooked squash from oven; discard seeds and strings, leaving pulp. Fill cavity of each squash half with butter and Sherry. Return to oven for a few minutes. At serving time, fill cavity with cooked cranberries.

 

Notes: A warm harvest side dish of Acorn Squash and cranberries.

 

Number of Servings: 4

 

Submitted by: dnoel1724467 ()

Comment
 
 

Advertisement