How To make Baked Cranberry Squash
2 lg Acorn squash, split length-
Wise and seeded 1 c Chopped pear
1/2 c Raw cranberries (fresh or
Frozen) 3 tb Undiluted orange juice
Concentrate 3 tb Honey or Maple Syrup
1 1/2 ts Ground cinnamon
1/2 ts Ground allspice
Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4. Per Serving: 126 calories; 3 g. protein; .5 g. fat; 4 mg carbohydrate; 0 cholesterol; 4 mg. sodium, 7 g. fiber From _Vegetarian Times_, November, 1992
How To make Baked Cranberry Squash's Videos
Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing | Kitchen Confidante
Recipe:
This warm Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing is a wholesome and comforting dish – perfect with Thanksgiving turkey, as a side for a delicious winter meal, or as a wholesome lunch on its own.
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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FLIK at Home: Freekeh, Honey Roasted Butternut Squash, Dried Cranberry Salad
Baked Butternut Squash with Cranberry and Honey Sauce
Full recipe available at
Baked butternut squash is so delicious! Don’t you think? Of course, we can be playful and experiment with building on its already tasty flavor. So, let’s make a sweet sauce from cranberries and honey. Also, nothing stops us to spice it up by adding red wine vinegar and garnishing it with feta cheese.
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Squash Casserole Recipe and Cranberry Sauce
Grandmas SECRET RECIPE is REVEALED.
Grandma’s Yellow Squash Casserole
Serves 6
1 stuck butter
1 medium onion, diced small
1 package Pepperidge Farm Corn Bread Stuffing
10 small yellow squash (or 8 medium size), diced medium
1 medium size carrot, grated
1 teaspoon garlic powder
1 can Campbell’s Cream of Chicken Soup
1 cup sour cream
Heat a large skillet over medium high heat for 1 minute. Add the butter and onions and reduce the heat to medium low. Sauté onions until soft: about 10 minutes. Remove 2 tablespoons of the onion / butter mixture and set aside. Place the breadcrumbs in a large bowl and add the onion / butter mixture. Mix well and set aside. Heat a medium size sauce pot over medium high heat for 1 minute. Add the squash and sauté for 8-10 minutes or until softened. Add the 2 tablespoon reserved onions / butter mixture, grated carrot, garlic powder and salt and pepper to taste. Cook for 1 minute. Add the squash to a large bowl. Add the soup and sour cream and stir to combine. Place 3 tablespoon of the stuffing mixture to the bottom of a medium size baking dish. Add the squash mixture and top with the breadcrumb / onion mixture. *If using the following day, cover with foil and refrigerate. Bake at 350 degrees for 20 - 25 minutes, or until lightly browned on top.
Cranberry Sauce
1 cup sugar
1 cup water
1 bag fresh cranberries
Zest of one orange
Juice of one orange
Lemon wedge
Add the sugar and water to a medium size sauce pot and bring to a simmer over medium high heat. Add the cranberries and reduce heat to medium. Simmer for one minute and add the orange zest. Simmer form 2 minutes and ad the orange juice. Simmer until all the cranberries have popped open and sauce thicken; about 3 minutes. Place the sauce in a bowl and let cool for 45 minutes before refrigerating. Add the juice of one lemon wedger and stir just before serving.
Roasted Acorn Squash and Sweet Potatoes with Chipotle Cranberry Sauce
This B-E-A-Utiful dish is surprisingly easy to prepare and is free of gluten AND the top 8 allergens! It's SOOO fall. Your family and friends will LOVE it! Visit for the complete recipe!
Butternut Squash Casserole With Almond & Cranberry Mix
Savory butternut squash casserole with lightly tang Cranberry from ready roasted nut mix, this is a light yet well-complement to any roasting dish, such as Thanksgiving or Christmas Turkey, Ham, Pot-roasted, etc. Butternut squash was soft sweet and buttery while maintaining its chewy skin w/ prior olive oil-salt tossing & baking. Celery pieces add some green, while cranberry does wonder with the tang and seasonal-red. The dish looks marvelous, yet simple to make with common winter ingredients. No Cream was using, but feel free to add some if creamy is what you desired. Adjust the egg quantity for thickness.
Ingredients:
1 butternut squash - ~ 2lb
2 stalks celery
2/3 cup roasted almond & cranberry dry mix
4 eggs
1 cup cornbread stuffing
1 cup chicken broth
2 Tbsp mixed spices: equal mix of granulated garlic, dried Majoram, thyme, rosemary, fennel, oregano, basil. lemon peel, parsley and lavender.
2 Tbsp olive oil
1 Tbsp unsalted butter
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