Roasted Acorn Squash with Apples and Cranberries

3 acorn squash

1 tablespoon butter or margarine

1 ½ cups Granny Smith apples, cut into ½-inch dice

1 (16-ounces) can whole-berry cranberry sauce

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and spray the foil.  

Cut the squash in half lengthwise. Place cut side down on the foil. Roast for 25 to 40 minutes depending upon the size of the squash. It should be tender when done.  

In the meantime, melt the butter in a saucepan and add the apples. Sauté until somewhat softened. Add the cranberry sauce and heat about 5 minutes more. Spoon the filling into the squash cavities. Serve.  

By Helen Fletcher, The Ardent Cook

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