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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

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Test Kitchen Approved

Total Time

Prep: 10 min. Bale: 50 min.

Makes

14 servings

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

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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.

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.

Autumn Squash Bake

Total Time

Makes

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