Roasted maple squash - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Hubbard squash |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Maple syrup |
| ½ | teaspoon | Salt |
| ½ | cup | Fresh or frozen cranberries |
| ¼ | cup | Sugar |
Directions
1. Heat oven to 375'F. Peel squash and cut into 1 Y2-inch chunks. In shallow roast- ing pan, toss squash with oil, maple syrup, and salt.
Arrange in a single layer in pan and roast 35 to 40 minutes, turning every 10 minutes, until tender and golden.
2. Meanwhile, in small saucepan, combine cranberries and sugar; cook over medium heat until sugar dissolves and coats cranberries. Toss cranberries and their syrup with roasted squash and transfer to serving dish.
Country Living/Dec/93 Scanned and fixed by DP and GG
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