Title: Ruby crowns
 Categories: Side dish, Jaw, Vegetables
      Yield: 6 Servings
 
      3    Acorn squash
    3/4 lb Butternut squash, diced into
           1/4" cubes
  1 1/2 c  Fresh cranberries
      3 tb Raspberry jam
      1 tb Honey
      4 ts Butter
           Pinch of salt
 
  Preheat oven to 350 degrees. Bake prepared acorn squashes for 30
  minutes or until tender. Blanch butternut in boiling salted water for
  2 minutes, or until tender. Drain. In another pot, blanch cranberries
  until they start to pop, 2-3 minutes. Drain and combine with
  butternut. Heat the jam and honey until they bubble. Add butter and
  salt. Combine squash and jam mixture. Spoon into cooked acorn squash.
  Bake 15 minutes. (it didn't say but I'm thinking they mean to serve
  in halved acorn squash right?)