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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

Little Traveler

From the Owner – Temporary Store Closing

FROM THE LITTLE TRAVELER OWNER, MIKE SIMON: Starting Thursday, November 26 (Thanksgiving Day), The Little Traveler is temporarily closing for in-store shopping. We're doing this out of an abundance of caution until the COVID-19 rates in our area significantly...

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