4 small acorn squash
salt
8 tablespoons butter or margarine
8 tablespoons honey
16 ounces whole-berry cranberry sauce
Servings: 8
1. Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds.
2. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt. Place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.
3. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
salt
8 tablespoons butter or margarine
8 tablespoons honey
16 ounces whole-berry cranberry sauce
Servings: 8
1. Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes. Cut in half and remove seeds.
2. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt. Place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.
3. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
