Roasted maple squash - country living

Yield: 6 servings

Measure Ingredient
3 pounds Hubbard squash
3 tablespoons Olive oil
2 tablespoons Maple syrup
½ teaspoon Salt
½ cup Fresh or frozen cranberries
¼ cup Sugar

1. Heat oven to 375'F. Peel squash and cut into 1 Y2-inch chunks. In shallow roast- ing pan, toss squash with oil, maple syrup, and salt.

Arrange in a single layer in pan and roast 35 to 40 minutes, turning every 10 minutes, until tender and golden.

2. Meanwhile, in small saucepan, combine cranberries and sugar; cook over medium heat until sugar dissolves and coats cranberries. Toss cranberries and their syrup with roasted squash and transfer to serving dish.

Country Living/Dec/93 Scanned and fixed by DP and GG

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