Preparation Info

Baked Acorn Squash with Cranberry Horseradish Sauce



  1. Preheat oven to 350 degrees F.
  2. Place squash halves in a baking dish, filled with 1/2-inch water. Cover squash with foil.
  3. Bake for 1 hour or until fork tender.
  4. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper, to taste.
  5. Put the filling back into the squash shells and serve.

Stonewall Kitchen Ingredients

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