Autumn Squash Bake

Name: Autumn Squash Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 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

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

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

Directions

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.

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.

Nutrition Facts

3/4 cup: 54 calories, 1g fat (0 saturated fat), 0 cholesterol, 15mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Originally published as Autumn Squash Bake in Country Woman November/December 2000