Acorn Squash with Sugar and Cranberries

By gtbalm

This dish is designed for Cast Iron Pots and Pans

Per Serving: Calories 245 (From Fat 77); Fat 9g (Saturated 5g); Cholesterol 21mg; Sodium 377mg; Carbohydrate 44g (Dietary Fiber 4g); Protein 2g

The rind of an acorn squash )one of the winter squashes) is thick and hard. To remove the rind and seeds, cut the squash into quarters. Using a spoon, scrape the seeds from the flesh. Then take a sharp knife and carefully slice the flesh from the rind. This recipe is a great complement to poultry, pork, and game.

Ingredients

• 3 acorn squash
• 1/4 cup butter
• 1 cup diced onion
• 1/2 cup brown sugar
• 1/2 cup fresh cranberries
• 1/4 cup chopped fresh parsley
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 6
Preparation time 5mins
Cooking time 40mins

Preparation

Step 1

Peel, seed, and dice squash into 1/2 inch cubes (about 4 1/2 cups)

In a 12 inch cast iron skillet, melt the butter over medium high heat. Add the onions and saute until translucent, about 5 minutes. Add the squash and continue cooking for 5 minutes.

Add the sugar, cranberries, and parsley; cook for an additional 5 minutes.

Stir in the broth, scraping the sides to remove any browned bits. Add the salt and pepper, and simmer for 20 minutes.