Recipe: Spiced Cranberry Squash

November 26, 2013 · 1 comment

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I was asked at the last minute to make a squash dish for Thanksgiving and I just happened to have a large butternut squash on hand. I like the long ones that don’t have a large bulb — you can get a lot of squash out of those!

Butternut squash seems to take a little longer to cook than the Kabocha. Here are the instructions for cooking a squash, but I kept this one in the oven for 1.5 hours. Let it cool a bit before you attempt to remove the seeds. When it is cool, remove the squash from the shell.

Ingredients

  • One large butternut squash cooked
  • 1.5 cups fresh cranberries
  • 1 cup raisins
  • 2 large apples chopped
  • 2 heaping tsp cinnamon (where to buy salt and spices)
  • 1/2 tsp nutmeg
  • 1 Tbsp honey (more if you like it sweeter) (where to buy)

Equipment

Instructions

  1. Combine all the ingredients in the casserole dish (mixing well) and bake at 350 degrees F
  2. Mix every 10 minutes
  3. Bake until the apples are soft and just small chunks about 25 minutes

Prep Time: 5 minutes
Cook Time: 1.5 hours for the squash and 30 minutes for the casserole

Saved at: Real Food Wednesday, Party Wave Wednesday

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