Acorn Squash - Marsh Supermarkets

Roasted Squash
Acorn Squash
with Cranberry Crumble
Guiding Stars rating: 3 stars
by Mary Snell, Director of Nutrition and Wellness, Marsh Supermarkets
Acorn squash is an excellent
source of vitamin A and a good
source of Vitamin C, dietary
fiber and potassium. This acorn
shaped squash is very versatile
and easy to prepare, making it
ideal for the holiday season—or
any time. It can be mashed, used
in breads, desserts and soups,
or eaten as a snack or side dish.
Acorn squash is available in
green, gold and white varieties.
Smooth, hard and deeply
furrowed, acorns are about
6 inches around and weigh
about 1 to 2 pounds. The flesh
is golden orange while white
acorns have pale yellow flesh.
Choose acorn squash with
a hard, smooth, dry dull rind.
There is no need to refrigerate
acorn squash since it can be
stored in a cool, dry place for up
to 3 months.
Ingredients:
2 small acorn squash
¾ c dried cranberries
½ c 100% cranberry-raspberry
juice
½ t orange zest
¼ c chopped pecans
2 T brown sugar
2 t butter, softened
1 t ground ginger
Directions:
1. Preheat oven to 350 degrees.
Coat a baking sheet with nonstick
cooking spray. Microwave squash
on HIGH 2 minutes. Let cool enough
to handle. Cut squash in half
lengthwise and scoop out seeds.
Season squash with salt to taste.
2. Place squash, cut sides down,
on baking sheet. Bake 20-25
minutes or until almost tender but
still slightly firm.
3. Meanwhile, in a small
microwave safe bowl combine
cranberries, juice and orange zest.
Microwave on HIGH 1 ½ minutes
or until mixture begins to boil;
drain. Set cranberries aside.
4. In a small bowl combine
pecans, sugar, butter and ginger;
set aside. Remove squash from
oven; turn halves over on baking
sheet so cut sides are up. Spoon
cranberries evenly into squash
halves. Sprinkle with pecan
mixture. Bake 15 to 20 minutes or
until squash is tender and pecans
are golden. Remove from oven
and let cool several minutes. Cut
into wedges and serve.