Ingredients
2 medium acorn squash, halved with seeds and fibers removed
4 tbsp butter
2 tbsp brown sugar
1 tbsp maple syrup
1-1/2 cups dried cranberries
3/4 cup cranberry juice (you can substitute sugar-free)
2 tbsp brandy
1 tsp dried orange peel
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp corn starch
The Recipe
Preheat the oven to 400F degrees. Lay the squash peel side down on a sheet pan or cookie sheet lined with aluminum foil for easy clean-up.
Melt the butter in a microwave oven, add 1 tablespoon of brown sugar and the maple syrup, then stir to combine. Drizzle this over the squash.
Roast the squash for one hour until fork tender. You can finish them off by broiling the squash for 2-3 minutes until they pick up a little brown and char.
In the meantime, put the dried cranberries in a sauce pan and add the remaining brown sugar, cranberry juice, brandy, dried orange peel, cinnamon and nutmeg. Bring to a boil, then lower the heat and simmer ten minutes.
Make a slurry by whisking the corn starch with a few ounces of warm tap water, then add this to the cranberry sauce to thicken, a little at a time, until the desired consistency is reached. Allow the sauce to simmer for a minute after each addition of the corn starch slurry.
Serve the acorn squash with the sauce spooned over.
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