• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 3 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 19 mg sodium. 837 mg potassium; 48 g carbohydrates; 6 g fiber; 21 g sugar; 3 g protein; 0 RE vitamin a; 6851 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0