4 small acorn squash
1 cup apples, chopped
1 cup fresh cranberries, chopped
½ teaspoon orange zest
½ cup brown sugar
2 tablespoons butter, melted
- Preheat oven to 350°.
- Cut squash in half lengthwise and remove seeds.
- Place the squash cut side down onto 9 x 13 baking pan. Cook for 35 minutes.
- Mix together remaining ingredients. Flip squash over and fill with cranberry mixture. Let cook another 25 minutes, until tender.