Cooking Winter Squashes
Yield
1 batchPrep
30 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
winter squash
|
*
|
| 1 | x |
apples
|
*
|
| 1 | x |
cranberries
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
winter squash
|
*
|
| 1 | x |
apples
|
*
|
| 1 | x |
cranberries
|
*
|
| 1 | x |
water
|
*
|
Directions
Cut open squash (cut in half or into chunks), scoop out seeds. Lay cut-side down in a baking pan. Peel and core 1 or 2 apples; slice, and scatter the apple slices in with the squash. Scatter a handful or two of cranberries around with the squash and apples. If you like your squash a bit moist, add a tablespoon or two of water to the bottom of the pan (I don't do this; my husband does). Cover the pan with aluminum foil and bake at 400℉ (200℃) for 1 hour, or until a fork stuck into the hard outside shell meets with no resistance. Scoop the squash out of the rind, scoop up a bit of the apple and cranberries on the side, and enjoy!
