Ruby Crowns
3 Acorn squash — cut into halves
3/4 pound Butternut squash, diced into 1/4″ cubes
1 1/2 cups Fresh cranberries
3 tablespoons Raspberry jam
1 tablespoon Honey
4 teaspoons Butter
pinch salt
Preheat oven to 350 degrees. Bake prepared acorn squashes for 30
minutes or until tender. Blanch butternut in boiling salted water
for 2 minutes, or until tender. Drain. In another pot, blanch
cranberries until they start to pop, 2-3 minutes. Drain and
combine with butternut. Heat the jam and honey until they bubble.
Add butter and salt. Combine squash and jam mixture. Spoon into
cooked acorn squash. Bake 15 minutes.