Acorn Squash with Cranberries and Walnuts

 We like this dish in the fall using squash from our garden. (Note, all measures are to taste and the servings needed.)

1/2 acorn squash per person

Clean out seeds and place each half squash, cut side down, in a lightly greased baking dish. Bake at 350 degrees until fork tender. Remove from oven, dot each half with butter, sprinkle with cinnamon or pumpkin spice mix or any desired spice(s).

Add chopped walnuts, whole cranberries (fresh or frozen) and return to the oven with the squash cut side up. Bake until the cranberries are soft, maybe 20 min.

OR: use already cooked and mashed or frozen squash placed in a lightly greased casserole dish, put on topping, bake until the berries are soft.

Submitted by Mary Moreau