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2
delicata squash (about 1 1/2 pounds total)
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2
medium tart apples, such as Granny Smith
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1
cup fresh or frozen cranberries
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1/4
cup frozen apple juice concentrate, thawed
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2
tablespoons brown sugar
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1/8
teaspoon ground cloves
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1
teaspoon finely shredded orange peel
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1/4
cup maple-flavor syrup
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2
tablespoons chopped toasted pecans
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Orange peel strips (optional)
1. Cut squash in half lengthwise. Remove seeds and strings. Place squash, cut sides down, in a baking dish. Bake in a 350 degrees F oven for 30 minutes. Turn cut sides up. Bake, covered, for 20 to 25 minutes more or till tender.
2. Meanwhile, peel and core apples. Cut into 1/4-inch-thick slices. Cut slices crosswise in half; set aside. Combine cranberries, apple juice concentrate, brown sugar, ground cloves, and orange peel in a medium saucepan; bring to boiling. Reduce heat and simmer, uncovered, for 3 minutes. Add apples to cranberry mixture and simmer, covered, 2 to 3 minutes more or till apples are just tender, stirring occasionally. Remove from heat. Stir in syrup and pecans.
3. To serve, cut each squash half in half again crosswise. Divide apple mixture among squash pieces. Garnish with orange peel strips, if desired. Makes 8 servings
- Servings Per Recipe 8,
- Calories 113,
- Protein (gm) 1,
- Carbohydrate (gm) 27,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 515,
- Vitamin C (mg) 14,
- Sodium (mg) 6,
- Fruit () 1,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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