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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.

Janice Vold
Added: Saturday, March 1, 2008


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

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 350 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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