Baked Acorn Squash 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
Directions
Preheat oven to 350 degrees F. Place squash halves in a baking dish filled with 1/2-inch water. Cover squash with foil. Bake for 1 hour or until fork tender. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste. Put filling back into the squash shells and serve.
Notes
*Available in The Little Traveler’s Stonewall Kitchen Shop
