squash-cranberry casserole

Name: Squash-Cranberry Casserole
Prep time: 10 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 - 8oz pieces hubbard squash; 1/2 cup(s) light corn syrup; 2 tablespoon(s) butter; 1/4 teaspoon(s) salt; 1/2 cup(s) sugar; 1 tablespoon(s) cornstarch'; 1/2 cup(s) water; 1 1/2 cup(s) cranberries, fresh

(1 RATING)

30 Pinches 1 Photo

Carol Junkins

Hanson, MA

Updated on Sep 3, 2011

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

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

4 - 8oz pieces hubbard squash
1/2 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon cornstarch'
1/2 cup water
1 1/2 cups cranberries, fresh

How To Make squash-cranberry casserole

Step 1

Peel 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
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