Squash with Cranberry and Orange

  • 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.


4 small acorn squash, cut into halves and seeded
Salt to taste
1 cup fresh cranberries, chopped
1 large orange, peeled and diced
2 tablespoons butter, melted
2 tablespoons dark brown sugar


  1. Sprinkle the squash cavities with salt. Place the squash halves cut side down in a baking dish. Bake at 350 degrees for 25 minutes.
  2. 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.
  3. 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).



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