Baked Cranberry Acorn Squash Recipe

Ingredients for Baked Cranberry Acorn Squash

• 1 medium acorn squash (about 2 pounds)
• Apple
• Fresh Cranberries
• Orange Rind
• Brown Sugar
• Butter

How to Make Baked Cranberry Acorn Squash

1. Preheat oven to 350°F (175°C).
2. Cut one medium acorn squash in half lengthwise.
3. Scoop out and discard seeds and stringy pulp from each squash half.
4. Place squash halves, cut-side down, in a 13x9x2 inch baking dish. Add about ½ inch of water to the bottom of the dish.
5. Bake for 35 minutes.
6. While squash is baking, prepare the cranberry filling: In a medium bowl, combine 1 (12-ounce) bag fresh cranberries, 1/2 cup maple syrup, 1/4 cup orange juice, 1 tablespoon grated orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a pinch of salt.
7. After 35 minutes, carefully flip the squash halves cut-side up.
8. Fill each squash half generously with the cranberry mixture.
9. Continue baking for 25-30 minutes, or until the squash is tender and the cranberries have burst, releasing their juices.