Baked Acorn Squash with Cranberry-Orange Compote

Serves 12

  • 3 each acorn squash
  • 6 ounces melted butter
  • 4 ounces brown sugar
  • Salt and Pepper to taste


  • 1 pound cranberries
  • 6 ounces orange juice
  • 2 ounces orange zest
  • Water and sugar as needed
  1. Cut squash into quarters and remove the seeds.
  2. Combine butter and brown sugar. Brush the glaze on the squash. Season the squash with salt and pepper. Reserve extra butter and brown sugar.
  3. Bake the squash in 350 degree oven until they are fork tender. Baste them periodically with the reserved butter and sugar mixture.
  4. For the compote: combine the cranberries, orange juice and water as needed to just cover the berries. Add sugar to taste. Simmer the berries in medium saucepan over medium heat until mixture is softened and thickened. Add the orange zest.
  5. To serve remove squash onto plate, spoon the hot cranberry mixture over the squash.