Baked Cranberry Squash
2 lg Acorn squash; split lengthwise and seeded
1 c Chopped pear
1/2 c Raw cranberries; (fresh or Frozen)
3 tb Undiluted orange juice concentrate
3 tb Honey or maple syrup
1 1/2 ts Ground cinnamon
1/2 ts Ground allspice
Preheat oven to 400 degrees F. Place squash cut side up on foil-lined baking
sheet. In a large bowl, combine pear, cranberries, orange juice concentrate,
honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use
any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or
until squash is soft. Serve hot. Serves 4.