Acorn Squash Recipe

The squash is ready! Even though it was rather warm today, I couldn't resist making a roasted free range chicken and acorn squash. My mother-in-law, Mary, gave this squash recipe to us about 20 years ago (how time flies!). Our kids have learned to love squash thanks, in part, to this recipe. I believe she got it from a microwave cookbook. Here is that recipe with some of our tweaks. Enjoy!

Acorn Squash with Cranberries

2 medium-sized acorn squash

Filling:
2/3 cup graham cracker crumbs
1/2 cup pecans, chopped fine
1/3 cup butter or margarine
3 Tbsp. packed brown sugar
1/8 tsp salt
1/4 tsp nutmeg

Whole cranberry sauce

Pierce each squash several times. Microwave 10 minutes. Cut squash crosswise, remove seeds. Microwave the squash 10 to 12 minutes more, or until done. Remove stems and cut ends so the squash doesn't tip.

Mix all filling ingredients. Fill each squash half with filling (the recipe calls for 1/2 cup for each, but we prefer a little less). Microwave on high until filling is hot, 3 to 5 minutes. Top with cranberries. Serves four.
Enjoy!