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Baked Acorn Squash
with Cranberry Horseradish Sauce
Makes 2 Servings
*1 acorn squash, cut in half with seeds removed
*1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
*2 teaspoons butter
*Salt and pepper to taste
1Preheat oven to 350F degrees.
2Place squash halves in a baking dish filled with 1/2-inch of water. Cover squash with foil. Bake for 1 hour or until fork tender.
3Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.
4Put the filling back into the squash shells and serve.
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