Acorn Squash with Cranberry Maple Glaze

Name: Acorn Squash with Cranberry Maple Glaze
Yield: 4
Ingredients: 1 c. fresh cranberries; c. fresh orange juice; 3 tbsp. maple syrup; 1/4 tsp. ground allspice; 3 small acorn squash; Olive oil cooking spray; 1/4 tsp. salt; tsp. Freshly ground pepper

By Laura PensieroPublished: Jan 1, 2008

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Yields:

Cal/Serv:

191

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A delicious side dish that's high in fiber!

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Ingredients

1 cup fresh cranberries
cup fresh orange juice
3 Tbsp. maple syrup
1/4 tsp. ground allspice
3 small acorn squash
Olive oil cooking spray
1/4 tsp. salt
tsp. Freshly ground pepper

Directions

1. Step 1To make glaze: In a medium saucepan, combine cranberries, orange juice, maple syrup, and allspice. Bring to a boil; reduce heat and simmer, covered, until cranberries burst, 5 to 6 minutes. Let cool. In a blender or food processor, puree until smooth. Set glaze aside.
2. Step 2To make squash: Preheat oven to 450 degrees. To stabilize squash on cutting board, cut a thin sliver from one rounded side. Place squash on newly flat side; cut off and discard ends. Cut each squash crosswise into 4 rings. Scoop out and discard seeds and strings.
3. Step 3Grease a large jelly-roll pan with cooking spray. Arrange squash in pan. Spray squash with cooking spray, then sprinkle with salt and pepper. Bake 15 minutes, or until squash is just tender but still firm.
4. Step 4Brush squash with glaze; bake 10 minutes. Brush with more glaze. Bake until squash is caramelized and tender, about 5 minutes.