Squash-Cranberry Casserole

Carol Junkins

By
@CarolAJ

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

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

Step-By-Step

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

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #corn, #Syrup, #cornstarch