Winter Squash with Sweet Raspberry-Onion Topping

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Serves Makes 4 squash wedges and 1 cup raspberry mixture total, Serves 4; 1 squash wedge and 1/4 cup raspberry mixture per serving
submitted by: Nancy S. Hughes


1 pound acorn squash, pierced in several areas with a fork

1/4 cup water

1 teaspoon canola oil

1 cup diced onion

2 tablespoons raisins

1 tablespoon diet margarine

1/4 teaspoon almond extract

1/4 teaspoon salt, divided use

1 cup frozen unsweetened raspberries

2 tablespoons sugar


  1. Place squash in the microwave and cook 2 1/2 minutes, place on cutting board and cut in four wedges. Scrape and discard seeds and membrane. Place in a shallow microwave-safe pan, such as a glass pie pan, add 1/4 cup water, cover and cook 9 minutes or until tender when pierced with a fork.
  1. Meanwhile, heat the oil in a medium nonstick skillet over medium-high heat, cook the onions 5-6 minutes or until richly browned, stirring frequently.
  1. Reduce the heat to medium low. Stir in the cranberries, margarine and 1/8 teaspoon salt. Stir until margarine is melted. Sprinkle evenly with the raspberries, almond extract and the sugar. Do not stir. Cover and cook 3 minutes or until raspberries are heated through.
  1. Place the squash on a serving platter. Sprinkle the remaining 1/8 teaspoon salt evenly over the squash wedges. Spoon equal amounts of the raspberry mixture on top of each squash wedge.

Cook’s Tip: Microwaving the whole squash will make it easier to cut into the squash.

Nutrition Info

  • CALORIES: 130
  • FAT: 2.5g
  • SODIUM: 170mg
  • FIBER: 4g
  • SUGAR: 14g


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