Recipes from the Grapevine Cottage

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Acorn Squash

Here is a easy recipe for acorn squash that comes to us from Suzanne Landshof....


Acorn squash
2 tablespoons butter
1 teaspoon salt
2 tablespoons light brown sugar
4 tablespoons cranberry chutney (Wisconsin Wilderness)


1. Pierce squash with knife and microwave 5 minutes
2. Cut in half. Remove seeds and stringy stuff
3. Add to each half: 1 tablespoon butter, 1/2 teaspoon salt, 1 tablespoon light brown sugar, and 2 tablespoons cranberry chutney
4. Place in baking dish, cover tightly with plastic wrap and microwave 4 or more minutes. Time will vary with size. When fork tender, serve each half in a bowl.

Note: We find Wisconsin Wilderness cranberry chutney the best. You can substitute other fillings such as Rothschild Hot Pepper Raspberry jelly (both available at Grapevine Cottage).