Ingredients:
4 medium acorn squash, cut in half
1/4 cup orange juice, diluted with
1/4 cup water
1 tablespoon honey
1 dash allspice
1 cup cranberry sauce ( homemade or canned)
Directions:
Preheat oven to 350 degrees.
Scrape seeds out of squash and, if necessary, cut a thin slice from bottom of squash so they stand upright.
Pour orange juice into a 9×13 inch ovenproof glass dish and arrange squash, cavity-side down, in liquid.
Bake until almost tender, about 30 minutes.
Turn over, brush with honey and sprinkle with allspice.
Fill each cavity with 2 tbsp of cranberry sauce.
Bake an additional 15 minutes before serving.
Servings: 8
Time preparation: 10 min.
Time total: 55 min.