Baked Acorn Squash with Cranberries From: Julie of Findlay

1/4 cup dried cranberries                  1 teasp grated orange zest

1/4 cup orange juice                             1 Tablsp oil

one large acorn squash - cut in half, seeds removed - cut into quarters

2 Tablsp brown sugar       pinch of salt      1 teasp vanilla extract

Preheat oven to 375.  Spray an 8" square baking dish with no stick spray.

In the pan, combine cranberries, zest, juice and oil.  Mix well.  Place

squash quarters pulp side down in to the mixture.  Pierce the skin of the

squash with fork or sharp knife.   Cover with foil and bake for 45 mins.

Uncover, turn squash pieces over and baked, uncovered for another 15

mins.  remove squash to serving plate.  Stir into the pan the remaining

ingredients and blend well.  Spoon over squash and serve.