Cranberry Pecan Microwave Acorn Squash Recipes

MICROWAVE ACORN SQUASH

Steps:

• Prick all over the insides of the squash halves with a fork, brush with butter, and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
• Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Season with salt and pepper.

CRANBERRY SAUCE FOR ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
• In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
• Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

CRANBERRY APPLE STUFFED ACORN SQUASH RECIPE

Steps:

• Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside. Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Steps:

• Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.

CRANBERRY PECAN SQUASH

Steps:

• Preheat oven to 400°F. To soften the shell of the squash, pierce the shell with a knife; heat in the microwave for 2 minutes. Cut squash in half lengthwise and thoroughly remove seeds. Place cut side down on a lightly oiled baking sheet. Bake in the oven for 35 minutes. Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar, and cinnamon on medium heat. Place cranberry filling inside the squash halves. Sprinkle with nuts and cook at 400°F for an additional 12 minutes.