Baked Acorn Squash with Cranberry
Pecan Glaze
This dish is not only lovely to look at with the jewel colors
of cranberry contrasting with the golden squash, but very appealing
to children and great alternative to candied yams.
Serves
6-8
2
medium-sized acorn squash
salt
½ cup water
Glaze:
1/3 cup dried cranberries (Craisins, is one name brand)
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons sugar or honey
½ cup orange juice
1/3 cup dry sherry
2 tablespoons butter
Cut
squash in quarters, salt lightly and place flesh side down in
a baking dish. Pour water into baking dish and bake in a 400°
oven until flesh is fork tender - about 30-40 minutes.
While
squash is baking, prepare glaze. Combine cranberries, pecans,
brown sugar, sugar, orange juice and sherry in a small saucepan
and bring to a rolling boil for about 1 minute. Remove from heat,
stir in butter and set aside.
When
squash is tender lift pieces gently into an ovenproof serving
dish and pour glaze over all. (May be made ahead at this point.
Cool, cover tightly and refrigerate.)
Place
uncovered baking dish in 300° oven for 30-40 minutes. Glaze
should bubble and caramelize slightly. This is a dish that will
hold easily and reheat in the microwave if necessary.
