Baked Acorn Squash with Cranberry Horseradish Sauce

By dfarber

Stonewall Kitchen

Ingredients

• 1 acorn squash, cut in half with seeds removed
• 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
• 2 Tsp. butter
• Salt and Pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees F.
Place squash halves in a baking dish, filled with 1/2" of water. Cover squash with foil.
Bake for 1 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.