Ruby Crowns Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Acorn squash,
3/4 lbs: Butternut squash, diced into
1/4: " cubes,
1 1/2 cup: Fresh cranberries,
3 tbsp: Raspberry jam,
1 tbsp: Honey,
4 tsp: Butter,
Pinch of salt,
Directions:
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. (it didnt say but Im thinking they mean to serve
in halved acorn squash right?)
Source from luhu.jp
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. (it didnt say but Im thinking they mean to serve
in halved acorn squash right?)
Source from luhu.jp