Squash With Apples Cranberries Recipes

Steps:

• Cut a small slice from the bottom of each cleaned Squash half (this allows the squash to sit level) and place, cavity side up, in an oven proof baking dish.
• Mix together the butter, cinnamon & nutmeg and sugar.
• Place 1 tbsp of the mixture in the cavity of each squash half.
• Distibute the cranberries between the 4 halves on top of the butter.
• Add the apples on top of the cranberries.
• Preheat oven to 375°F.
• Cover the squash with foil and bake for apprx 1 hour, remove foil and check that they are tender
• Bake uncovered for 15 minutes.
• Remove from oven and gently mix the cranberries & apples so you see both the apple & the cranberries - serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

Steps:

• 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 and stir in maple syrup.
• TO SERVE:.
• Arrange squash slices on plate.
• Spoon the apple mixture over the squash pieces.
• Sprinkle with pecans. .

Steps:

• In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.