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squash-cranberry casserole

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Give it a try ~ while the fall Hubbard squash is in abundance and with the harvesting of the cranberries they make a great combination.

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For squash-cranberry casserole

  • 4
    8oz pieces hubbard squash
  • 1/2 c
    light corn syrup
  • 2 Tbsp
    butter
  • 1/4 tsp
    salt
  • 1/2 c
    sugar
  • 1 Tbsp
    cornstarch'
  • 1/2 c
    water
  • 1 1/2 c
    cranberries, fresh

How To Make squash-cranberry casserole

  • 1
    Peel and cut squash into serving-sized pieces. 2.Arrange in cool and serve dish. 3.Combine syrup, butter and salt, heat to boiling Pour over squash. 4.Cover with foil and bake 350 DF for 45-55 minutes until nearly tender. 5.In saucepan combine sugar, cornstarch and water. Heat to boiling, stirring constantly. 6.Add cranberries and cook 5 minutes. Pour over squash and continue to bake covered for 10 minutes. Serves 8
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