Baked Cranberry Squash
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
acorn squash
split lengthwise and seeded |
*
|
| 1 | cup |
pears
chopped |
*
|
| ½ | cup |
cranberries
(fresh or frozen) |
|
| 3 | tablespoons |
orange juice, concentrated
|
|
| 3 | tablespoons |
honey
or maple syrup |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
allspice
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
acorn squash
split lengthwise and seeded |
*
|
| 237 | ml |
pears
chopped |
*
|
| 118 | ml |
cranberries
(fresh or frozen) |
|
| 45 | ml |
orange juice, concentrated
|
|
| 45 | ml |
honey
or maple syrup |
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
ground |
|
Directions
Preheat oven to 400℉ (200℃). Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.
