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Cranberry Sauce for Acorn Squash

"This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender."
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Ingredients

50 m servings 329 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
  3. In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
  4. Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

Nutrition Facts


Per Serving: 329 calories; 0.4 g fat; 79.9 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 16 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I liked this a lot although port is rather a strong flavor. Kid visitors didn't like it. I think I might substitute orange juice just to see what it tastes like.

Most helpful critical review

This was a good recipe for a first-time acorn squash audience. The port that I used was really potent, so I think that kids would have been turned off by the taste, but my guests liked it a lot.

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I liked this a lot although port is rather a strong flavor. Kid visitors didn't like it. I think I might substitute orange juice just to see what it tastes like.

We thought the flavor was delicious. Since alcohol is a concern in our home, I subbed the port wine with orange juice-with great results. Since I was only making one squash, I had quite a bit le...

This was a good recipe for a first-time acorn squash audience. The port that I used was really potent, so I think that kids would have been turned off by the taste, but my guests liked it a lot.

good and easy to prepare.

Three distinct tastes that didn't meld, and didn't go well together: Squash, cranberry sauce, dessert wine (port/marsala, etc). Even the vegan son-in-law didn't like it.

This is a sweet and easy way to enjoy acorn squash! I made mine using Golden Acorn Squash, which I think adds a nice background to the bright sauce. I will definitely make this again.