Baked Squash with Apples and Cranberries
acorn squash (about 2 to 2-1/2 pounds total)
Nonstick cooking spray
cups fresh cranberries
cup frozen apple juice concentrate, thawed
tablespoons brown sugar
teaspoon finely shredded orange peel
teaspoon ground cloves
medium tart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices
tablespoons maple-flavored syrup
tablespoons chopped, toasted pecans
- Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
- Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.
- To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.
Nutrition Facts(Baked Squash with Apples and Cranberries)
- Per serving:
- 207 kcal cal.,
- 3 g fat
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 19 mg sodium,
- 48 g carb.,
- 6 g fiber,
- 21 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet