1 cup cooked acorn squash
1 large orange
1/3 cup butter, softened
1 1/3 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon chopped fresh sage
1/2 cup Craisins
Cut a large acorn squash in half, scoop out the seeds and put it cut side down in a baking dish with about a half an inch of water. Cover pan with foil and baked it at 350 degrees for about 45 minutes. Scoop out the cooked squash. (You only need half of the squash for the recipe, but I cooked both halves and then served the other with butter and maple syrup for dinner.)
With a paring knife, peel the orange making sure to remove all white pith. Slice orange and remove as much of the membranes as possible as well as all seeds. Put oranges into mini food processor and blend until pulverized into a pulp.
In a large bowl cream butter and sugar until smooth. Beat in the eggs, one at a time. Add the squash and orange and mix again.
In a separate bowl mix flour, baking soda, baking powder, and salt. Stir into batter and mix until just moistened. Add the sage and Craisins and stir gently to disperse. Pour batter into a greased 9x5 inch loaf pan and bake at 350 degrees for one hour or until a toothpick inserted in center comes out clean. Let stand for 10 minutes then remove and cool on a wire rack.
