Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
  • 3 Ratings

Tart and sweet cranberry, apple juice, maple-syrup and apples glaze these baked winter squash slices. Sprinkle this autumn side dish recipe with pecans before serving. Other hard-shell squashes, such as butternut, work equally well in this recipe.

Source: Better Homes and Gardens


Recipe Summary test

10 mins
25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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

207 calories; fat 3g; carbohydrates 48g; mono fat 1g; poly fat 1g; insoluble fiber 6g; sugars 21g; protein 3g; vitamin a 6851.2IU; vitamin c 27.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 19mg; potassium 837mg; calcium 70.7mg; iron 1.6mg.