"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Baked Squash with Apples and Cranberries Recipe

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This recipe for Baked Squash with Apples and Cranberries, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Janice Vold
Added: Saturday, March 1, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 acorn squash (about 2 to 2 1/2 lb. total)
Nonstick cooking spray
1 1/2 c. fresh cranberries
1/3 c. frozen apple juice concentrate, thawed
3 tbsp. brown sugar
1 tsp. finely shredded orange peel
1/8 tsp. cloves
2 medium tart apples such as Granny Smith, peeled, cored and cut into 1/2 in. thick slices
2 tbsp. maple flavored syoroup
2 tbsp. chopped, toasted pecans
Directions:
Directions:
Cut squash crosswise into 1/2 in. slices. Remove seeds and strings. Lightly coat a 15x10x1 in. baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly if necessary. Bake, uncovered, in a 350º oven 25-30 min. or until squash is tender, turning once during baking.
Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel and cloves. Bring to boiling, reduce heat. Simmer uncovered 5 min. or until slightly thickened. Stir in apples. Simmer 10 min. Spoon over squash.

 

 

 

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