Roasted Squash with Cranberry Crumble-Perfect for Fall Menus
This dried cranberry receipe is wonderful; and they are so good for you and so healthy, we try to use them as much as possible. I read somewhere that the dried cranberries retain all the healthy properties of their juicy relatives.
Ingredients
2 small acorn squash, whole
¾ c dried cranberries (I use Craisins)
½ c 100% Cranberry/Raspberry Juice
½ tsp orange zest
½ c chopped pecans (optional as far as I’m concerned)
2 tbsp brown sugar
1 tbsp butter, softened
1 tsp. ground ginger (you can cut this to a ¼ or ½ if you’re not a ginger lover)
Now to cook:
- Preheat oven to 350⁰. Coat a baking sheet with nonstick cooking spray. Microwave squash on high 2 minutes. Let it cool till you can handle it. Cut in half and scoop out seeds. Season with salt & pepper and a little dried basil to taste.
- Place squash, cut side down, on baking sheet. Bake 20-25 minutes until it is almost tender but still slightly firm.
- While the squash is cooking: In a small microwave-safe bowl combine cranberries, juice, orange zest and micro on High 1 ½ minutes till mixture begins to boil. Set aside.
- In a small bowl combine pecans, sugar, butter and ginger. Place squash cut side up, on baking sheet. Drain the juice from the cranberries and spoon the mixture evenly into the squash halves. Sprinkle with pecan mixture. Bake 15-20 minutes or until squash is tender and pecans are golden. Remove from oven and let cool for several minutes. Cut into wedges.
Serves 4.
PS: I'm not sure where I found this recipe; it may have come from our local supermarket Publix. I did make some minor changes.
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Perfect For Fall Menus - Roasted Squash with Cranberry Crumble
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