Recipe for Baked Cranberry Squash


2 large acorn squash, split
1 lengthwise and seeded
1 cup chopped pear
1/2 cup raw cranberries, fresh or
1 frozen
3 tablespoon undiluted orange juice
1 concentrate
3 tablespoon honey
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice


Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranberries, orange juice concentrate, honey, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.

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