Winter Squash with Cranberries
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
winter squash
cooked, or 12 ounces frozen |
*
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
cranberries
coarsely chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 1 | tablespoon |
margarine
melted |
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
winter squash
cooked, or 12 ounces frozen |
*
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
cranberries
coarsely chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 15 | ml |
margarine
melted |
|
| 1 | dash |
nutmeg
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Thaw winter squash if frozen.
Combine with egg.
Stir in cranberries, salt and pepper.
Turn into 1½ quart casserole.
Drizzle melted margarine over top.
Sprinkle with nutmeg.
Bake 35 to 40 min.
