Autumn Squash Bake
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 TimePrep: 10 min. Bale: 50 min.
- 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.
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 Facts3/4 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
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