Heirloom Meals: Savoring Yesterday's Traditions Today

Loring Barnes’ Acorn Squash Stuffed with Cranberries

Acorn Squash Stuffed with Cranberries

Ingredients

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Ingredients

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{heading} Ingredients

  • 2 acorn squashes, halved lengthwise and seeded, bottom sliced so it isn’t “tippy”
  • 3 tbsp butter
  • 3 tbsp brown sugar
  • 3 tbsp orange marmalade
  • 3/4 cup cranberries, chopped coarsely

{heading} Ingredients

  • 2 acorn squashes, halved lengthwise and seeded, bottom sliced so it isn’t “tippy”
  • 3 tbsp butter
  • 3 tbsp brown sugar
  • 3 tbsp orange marmalade
  • 3/4 cup cranberries, chopped coarsely

Directions

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Directions

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{heading} Directions

  1. In buttered baking dish bake squash cut side down in 350 degree oven for 35 minutes.
  2. Melt butter, stir in rest of ingredients.
  3. Turn squash cut side up, sprinkle with salt, divide cranberry mix among them. Bake 25 minutes or until tender.

{heading} Directions

  1. In buttered baking dish bake squash cut side down in 350 degree oven for 35 minutes.
  2. Melt butter, stir in rest of ingredients.
  3. Turn squash cut side up, sprinkle with salt, divide cranberry mix among them. Bake 25 minutes or until tender.

Loring’s Adaptation Directions

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Loring’s Adaptation Directions

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{heading} Directions

  1. Acorn Squashes-- halved Fresh cranberries - halved Grade B (dark amber) maple syrup Butter Spices: cinnamon, nutmeg, cloves Follow instructions above but don’t melt butter.

{heading} Directions

  1. Acorn Squashes-- halved Fresh cranberries - halved Grade B (dark amber) maple syrup Butter Spices: cinnamon, nutmeg, cloves Follow instructions above but don’t melt butter.

Yield: 8-10 servings