You are here: Home » Recipes » Squash with Cranberry and Orange Squash with Cranberry and Orange Recipe by Favorite Recipes Press Yield 8 servings The full, rich flavors of a pinot noir or beaujolais would nicely balance the tanginess of the cranberry and orange in this delectable dish. PrintEmail Ingredients 4 small acorn squash, cut into halves and seeded Salt to taste1 cup fresh cranberries, chopped1 large orange, peeled and diced2 tablespoons butter, melted2 tablespoons dark brown sugar Instructions Sprinkle the squash cavities with salt. Place the squash halves cut side down in a baking dish. Bake at 350 degrees for 25 minutes. Combine the cranberries, orange and butter in a bowl. Spoon into the squash cavities. Bake for 25 minutes longer or until the squash is tender. Sprinkle the brown sugar evenly over the fruit filling. Broil until bubbly. Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston, 2007).