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