Sherried Acorn Squash & Cranberries

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)

Directions:

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.

Number of Servings: 4

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