Cranbery Filled Acorn Squash

4 small acorn squash

salt

8 tablespoons butter or margarine

8 tablespoons honey

16 ounces whole-berry cranberry sauce

2 tablespoon cinnamon

2 – 3 tablespoons brown sugar

Nutmeg, ground (optional)

1) Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes then cut in half and remove seeds.

2) Place squash cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt then place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.

3) In a sautee pan, preferrably one with tall sides, put cranberry sauce and brown sugar. Set on medium heat for about 5 to 8 minutes, stirring to make sure it doesn’t burn. It should be at a low bubble.

4) Turn up heat a little for a faster bubble and add cinnamon and nutmeg if using. Keep at a bubble for about 1 minute, just enough to open up the flavor but not enough to kill it off.

5) With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. Put the filled squash into a warm oven just until nicely browned. Watch that it doesn’t burn, tho.