Baked Butternut Squash with Cranberries (optional) and Maple
We obtained from Bowdoin Exec Chef Ken Carbone after we loved it at Parents' Weekend. Served at Thanksgiving, 2009, and was universally acclaimed. Everyone loved it.
Yield: 8 Servings Ready in 1 hours, 10 minutes
Cuisine: AmericanMain Ingredient: Squash
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Notes Baked Butternut Squash with Cranberries (optional) and Maple Preparation
1. Lightly brush a shallow baking pan with butter or spray with pan oil.
2. Combine sugar and sliced cranberries.
3. Combine squash & cranberries mixture with butter and remaining ingredients except maple syrup. Arrange in pans in a single layer keeping cranberries on top.
4. Bake @ 350 F for 45 minutes or until tender and lightly browned.
5. During the last 15 minutes of cooking drizzle with pure maple syrup.
Hubbard, Acorn, Butternut or any winter squash may be used. Seasoning for squash may be adjusted by using nutmeg, allspice, ground clove or ginger and you can also sweeten with honey.
Notes
Yield: about 10 - 3oz. portions
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+and+Maple%20on%20BigOven%3A%20We+obtained+from+Bowdoin+Exec+Chef+Ken+Carbone+after+we+loved+it+at+Parents%27+Weekend.++Served+at+Thanksgiving%2c+2009%2c+and+was+universally+acclaimed.++Everyone+loved+it.+)
