Baked Squash With Apples and Cranberries |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut. Ingredients:
2 acorn squash (about 2 to 2-1/2 pounds total) |
nonstick cooking spray |
1 1/2 cups fresh cranberries |
1/3 cup frozen apple juice concentrate, thawed |
3 tablespoons brown sugar |
1 teaspoon finely shredded orange peel |
1/8 teaspoon ground cloves |
2 medium tart apples, peeled, cored and cut into 1/2-inch-thick slices (such as granny smith) |
2 tablespoons maple-flavored syrup |
2 tablespoons chopped toasted pecans |
Directions:
1. Cut squash crosswise into 1/2-inch slices, remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray.
2. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
3. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
4. Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
5. Stir in apples.
6. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
7. Remove from heat and stir in maple syrup.
8. TO SERVE:.
9. Arrange squash slices on plate.
10. Spoon the apple mixture over the squash pieces.
11. Sprinkle with pecans. .
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