Tangy cranberry stuffed squash
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- 2 Tbsp
- butter, melted
- 2 medium
- acorn squash, cut in 1/2, seeded
- 1/4 tsp
- 16 oz can whole cranberry sauce
1Heat oven to 400. Line a rimmed baking sheet w/ foil. Place squash on baking sheet, brush each side w/ butter.
2Sprinkle each side w/ salt. Bake 45 mins. Spoon cranberry sauce evenly into centers of each squash. Bake 30 mins more.