Pineapple, Cranberry, Orange Salsa over Acorn Squash

Roasted acorn squash topped with fruit salsa prepared pineapple chunks, dried cranberries, chopped onion, orange juice, honey, ground cinnamon, and pecans.

Ingredients -

1 medium Acorn Squash
1/2 cup Pineapple Chunks
2/3 cup Dried Cranberries
1/3 cup Orange Juice
2 tablespoons Honey
2 teaspoons Ground Cinnamon
1/2 cup Pecans, finely chopped

Preparation:

1. Preheat oven to 350 F.

2. Cut squash in half lengthwise and remove seeds with spoon.

3. Place squash, cut side down, in a large baking dish coated with nonstick cooking spray.

4. Bake in preheated oven for 35 minutes.

5. Remove from oven and cut each half into 2 pieces.

6. Add pineapple chunks, dried cranberries, orange juice, honey, ground cinnamon, and pecans to small bowl. Stir to combine.

7. Spoon pineapple mixture evenly over squash wedges.

8. Return to oven and bake an additional 15 minutes.

Acorn Squash Tip

Steaming Acorn Squash

If possible, cut the acorn squash into equal size pieces to encourage even cooking. Steam pieces until a knife easily slides into the flesh, usually around 10 minutes. If you are steaming acorn squash halves, turn the acorn squash half way through cooking. Steam squash with skin on and remove the skin after steaming. Steam each acorn squash half for 7 minutes, turn and steam another 7 minutes, or until a knife easily slides into the flesh.

Acorn Squash Tip

Honey

Honey not only adds flavor to baked goods, it improves the texture and enhances keeping qualities. The taste of honey is largely dependent on the flower from which the honey is produced.

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