The sweetness of pears and tangy flavor of cranberries really complement the squash. This dish has become a favorite at family holiday meals.—Patty Baumann, Savannah, Missouri
- 9 cups diced peeled Hubbard squash
- 2 medium pears, cut into 1-inch pieces
- 1 cup fresh or frozen cranberries
- 1 tablespoon butter
- 2 tablespoons water
- Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender. Yield: 14 servings.
Originally published as Autumn Squash Bake in Country Woman November/December 2000, p37
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