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Baked Acorn Squash
with Cranberry Horseradish Sauce
with Cranberry Horseradish Sauce
Ingredients
| * | 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.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.