0/5
(0 Votes)
Ingredients
- 1 acorn squash, cut in half with seeds removed
- 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
- 2 teaspoons butter
- Salt and pepper to taste
Preparation
Step 1
Preheat oven to 350 degrees. Place squash halves in a baking dish, filled with 1/2" of water. Cover squash with foil. Bake for one hour or until fork tender. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste. Put the filling back into the squash shells and serve.
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