Baked Acorn Squash with Cranberry Butter Sauce

Baked Acorn Squash with Cranberry Butter Sauce

Pair this wonderful fall recipe with your holiday ham or turkey and our new Tempranillo!

INGREDIENTS:

• 2 Medium size Acorn Squash
  
  SAUCE
• 1/2 cup butter
• 2 heaping tbsp. brown sugar
• 1 tsp. Lawry's seasoned salt
• 2 tbsp. hot mango chutney (found in Indian section or with jellies in grocery store)
• 1/2 cup dried cranberries
• Chopped walnuts or pecans (optional)

RECIPE:

1. Cut acorn squash lengthwise (in same line as ridges)
2. Clean out and discard seeds
3. Bake face down in 1/2 inch water at 350 degrees for 30 minutes or until tender when touched with finger

SAUCE RECIPE:

1. Put all ingredients in microwave safe glass dish (I use a cup pyrex measuring cup)
2. Heat in microwave until butter and sugar are melted.
3. Remove sqaush, invert and drain off excess water.
4. Fill squash halves with sauce.
5. Garnish with nuts if desired.
6. Serve with pork, ham, turkey, or chicken.