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Acorn Squash with Cranberry Filling

Acorn Squash with Cranberry Filling Categories: Import|Vegetable|Viviano Family Recipes
Nb persons: 0
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Source: Caroline Viviano

    2  small or medium acorn squash
    1 16-ounce can  whole berry cranberry sauce
    1 tablespoon  honey
    ¼ teaspoon  allspice, (I use ¼ teaspoon pumpkin pie spice instead)

Cut squash in half, scoop out seeds, and place open side down in pan with water.

Bake at 350 degrees F 45 minutes to an hour until done.

In small bowl, combine cranberry sauce, honey and spice. Microwave on high 2-4 minutes until hot depending on you microwave. Stir and spoon into squash halves.

Paul Viviano loves this!! Surprise him and serve it next time he’s over for dinner-from Caroline Viviano.

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