Recipe by Annacia
The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut.
Top Review by pbsfarm2000
This is a great recipe for Thanksgiving because it is beautiful and really tasty! Replace the cranberries with this. Those of us who grow squash and are looking for many ways to prepare squash and this recipe is a winner!
I used apple cider because I had it and didn't use the orange peel and it was wonderful!
- 2 acorn squash (about 2 to 2-1/2 pounds total)
- nonstick cooking spray
- 1 1⁄2 cups fresh cranberries
- 1⁄3 cup frozen apple juice concentrate, thawed
- 3 tablespoons brown sugar
- 1 teaspoon finely shredded orange peel
- 1⁄8 teaspoon ground cloves
- 2 medium tart apples, peeled, cored and cut into 1/2-inch-thick slices (such as Granny Smith)
- 2 tablespoons maple-flavored syrup
- 2 tablespoons chopped toasted pecans
Directions See How It's Made
- Cut squash crosswise into 1/2-inch slices, remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray.
- Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
- Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
- Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
- Stir in apples.
- Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
- Remove from heat and stir in maple syrup.
- TO SERVE:.
- Arrange squash slices on plate.
- Spoon the apple mixture over the squash pieces.
- Sprinkle with pecans. .