squash-cranberry casserole
(1)
Give it a try ~ while the fall Hubbard squash is in abundance and with the harvesting of the cranberries they make a great combination.
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(1)
yield
8 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For squash-cranberry casserole
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48oz pieces hubbard squash
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1/2 clight corn syrup
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2 Tbspbutter
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1/4 tspsalt
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1/2 csugar
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1 Tbspcornstarch'
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1/2 cwater
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1 1/2 ccranberries, fresh
How To Make squash-cranberry casserole
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1Peel 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 - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Squash-Cranberry Casserole:
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