In a covered container, microwave the butternut and acorn squash for 10-12 minutes or until it is fork-tender. Drain off any liquid.
In a saute pan on medium high heat, melt butter and add the squash and cranberries. Drizzle maple syrup on top, sprinkle with salt and pepper and stir.
Bring to a low boil for 5-6 minutes on medium high heat or until mixture thickens. Stir occasionally. Let cool for 10 minutes and serve.
The rind can be left on the acorn squash. Doing so adds color to the dish, and extra vitamins. Cooking softens the rind so it doesn't interfere with the enjoyment of the dish. Of course, the rind on the butternut squash is too coarse and must be removed.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6|
|Calories from Fat: 313 (75%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 12.4mg||0 %|
|Potassium 689.1mg||18 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 25.8g|
|Protein 2.1g||3 %|
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Calories per serving: 417
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