
Baked Acorn Squash
with Cranberry Horseradish Sauce
Makes 2 ServingsIngredients
* | 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 |
Instructions
1 | Preheat oven to 350F degrees. |
2 | Place 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. |
3 | Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste. |
4 | Put the filling back into the squash shells and serve. |
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.