Baked Butternut Squash with Cranberries (optional) and Maple

Ready in 1 hour

Top-ranked recipe named "Baked Butternut Squash with Cranberries (optional) and Maple"

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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.


Ingredients

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1 1/2 lbs Butternut Squash; peeled cut into 1-2" cubes
2 oz. Sliced Cranberries; (fresh or frozen) - optional
2 Tablespoons Butter; - melted
1 Teaspoon Salt or to taste
1/4 Teaspoon White Pepper or to taste
1 Tablespoon Maple Syrup; (or to taste) Pure Maine Maple Syrup
1 1/2 tablespoons Brown Sugar or to taste
1/4 Teaspoon Ground Cinnamon

Original recipe makes 8 Servings

Servings  

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 84 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Maple Syrup

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