Acorn Squash with Cranberry Sauce

This Thanksgiving feast was a very different take for me since it was just the two of us in the motor home.  We are still in Fredericksburg, Texas which is a lovely place to spend Thanksgiving.  Since I was cooking for two, I kept on with the tradition of some of the classics, but did change up quite a few things.  Instead of roasting a whole turkey, I opted for a turkey breast (I happen to love white meat so that worked out great for me), stuffing, gravy, Sweet Potato Casserole (a family classic), homemade cranberry sauce, Acorn Squash with Cranberry Sauce, Brussels Sprouts with Bacon and Herbs, rolls, and Pumpkin Cheesecake Parfaits.  I decided to skip regular potatoes this year and I added the Acorn Squash with Cranberry Sauce.  I replaced the typical green beans with the Brussels sprouts and I replaced the pumpkin pie with the Pumpkin Cheesecake Parfaits.

It was an absolute feast for the two of us.

Acorn Squash with Cranberry Sauce
Makes 2 servings

1 medium acorn squash (about 1 pound)
1 cup whole cranberry sauce (recipe follows)
1/2 tablespoon honey
1/8 teaspoon allspice

For the Cranberry Sauce
2 cups fresh cranberries, rinsed and picked over
1 cup sugar
1 cup water
1/2 tablespoon grated orange zest

Bring sugar and water to a boil, stirring occasionally and boil for 5 minutes.  Add cranberries and orange zest, bring back to a boil and boil gently for 5 more minutes until cranberries begin to burst and soften.

Let cool and refrigerate.

For the acorn squash:

Prick squash several times with fork to allow steam to escape.  Place in oven.  Microwave on high 15 to 20 minutes until soft when pricked with fork.  Turn squash over after 9 minutes.  Let stand 5 minutes.  Cut in half and remove seeds.  Place cut side up in a casserole just large enough to hold both halves.

In small bowl, combine cranberry sauce, honey and allspice.  Spoon into squash halves.  Bake in a 350 degree oven 15020 minutes until heated through.

Adapted from GE's Microwave Convection Oven Cookbook

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