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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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The sweetness of pears and tangy flavor of cranberries really complement the squash. This dish has become a favorite at family holiday meals.Patty Baumann, Savannah, Missouri Ingredients:
9 cups diced peeled hubbard squash |
2 medium pears, cut into 1-inch pieces |
1 cup fresh or frozen cranberries |
1 tablespoon butter |
2 tablespoons water |
Directions:
1. Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender. Yield: 14 servings.
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