Acorn Smothered with Cranberry Sauce

  • 2 Acorn Squash
  • 1 1/2 cup fresh cranberries
  • 1/3 cup frozen apple juice concentrate
  • 3 Tlbs brown sugar
  • 1 tsp finely shredded orange peel
  • 1/8 tsp ground cloves
  • 2 granny smith apples sliced
  • 2 Tlbs maple syrup
  • 2 Tlbs toasted pecans

Wash the Acorn Squash and poke it on each side. Place the squash in a baking dish with a little bit of water covering the bottom. Bake the squash for about 45 minutes until you can easily stick a butter knife into the squash. Take the squash out of the oven, let it cool.

When the squash is almost done cooking combine the cranberries, apple juice, brown sugar, orange peel and cloves in a medium sauce pan. Bring the mixture to a boil, turn the head down and simmer for about 5 minutes. Stir in apples and simmer for another ten minutes or until apples are tender. Remove from the heat and add the maple syrup to the mixture.

Now for the finishing touches! Once the squash has cooled cut the squash in half and remove the seeds and strings. Cut each half into 4 slices. Arrange the slices on a serving dish and spoon the apple cranberry mixture over the top. Sprinkle with the pecans and you have a masterpiece!