Grilled Cranberry Acorn Squash

• 2 oz. dried cranberries

• 1/2 cup orange juice

• 1 1/4 lbs acorn squash

• 1 onion diced

• 1 Granny Smith apple peeled and diced

• 2 stems thyme

• 2 tsp oil

• salt

• pepper

• ginger powder

• 3-4 Tbsp broth (chicken or vegetable)

Serves 2

Add cranberries to 1/4 cup of orange juice and bring to a boil over low heat. Simmer for 10 minutes. Peel onion and apple, and dice. Mix cranberries and apple with juice and thyme. Fry onion in 1 tsp of oil. Add cranberry mixture and cook for 3-4 minutes. Season with salt, pepper, and ginger to taste. Allow it to cool.

Cut acorn squash into wedges. Fry in remaining oil. Deglaze with broth and remaining juice, and simmer for 10 minutes. Season to taste. Serve squash with cranberry sauce.

Tip with fresh cranberries: You can use fresh cranberries instead of dried cranberries during the months of September to January. Use 1 cup of fresh cranberries, 2 Tbsp pear juice, and 1/3 cup orange juice for the relish. Mix with onions, apples, and thyme. Then continue working on the recipe above.

Recipe courtesy of Cranberry Marketing Committee USA