3 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
brandy to taste
Cut the squash into quarters and remove the seeds.
Combine the butter and brown sugar. Brush the glaze on the squash. Season the squash with the salt and pepper. Reserve any excess butter and sugar.
Bake the squash quarters in a moderate oven until they are tender. Baste them periodically with the reserved butter and sugar mixture.
Combine the cranberries, orange juice and water, as needed, to barely cover the berries. Add sugar to taste. Simmer the berries over medium heat until they are softened and thickened. Add the orange zest.
To serve, spoon the hot cranberry mixture over the squash.
Nutrition (per serving): 222 calories
Saturated fat 7g
Total fat 12g (48% of calories)
Protein 1g (2% of calories)
Carbohydrates 28g (50% of calories)
Vitamin A 848 IU
Vitamin C 28mg