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Autumn Squash Bake Recipe

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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
TOTAL TIME: Prep: 10 min. Bale: 50 min.
MAKES:14 servings
TOTAL TIME: Prep: 10 min. Bale: 50 min.
MAKES: 14 servings

Ingredients

  • 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

Nutritional Facts

1 serving (3/4 cup) equals 54 calories, 1 g fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Directions

  1. 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.
Nutritional Analysis: One serving (3/4 cup) equals 102 calories, 22 mg sodium, 0 cholesterol, 21 gm carbohydrate, 4 gm protein, 2 gm fat, 5 gm fiber. Diabetic Exchanges: 1 starch, 1/2 fruit.
Originally published as Autumn Squash Bake in Country Woman November/December 2000, p37

Nutritional Facts

1 serving (3/4 cup) equals 54 calories, 1 g fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

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