Prep 10 mins
Cook 1 hr
Wonderful flavor combination and they look so attractive.Use unsweetened dried Cranberries or you may substitute dried tart cherries. This will make a lovely Thankgiving or Christmas dish. Original recipe from meals.com
- Preheat oven to 375f.
- Cut the squash in half, scoop out the seeds & fiber.
- Place cleaned squash cut side up in an oven proof dish. If they are a bit wobbly take a small slice off the bottom.
- Mix the butter, cranberries, sugar & cinnamon together, divide and place in each of the squash cavities.
- Cover with foil and bake for 45 minutes to an hour or until the squash is tender.The time will depend on the size of the squash.
- Uncover and broil 8" from broiler to give them a finished golden look - watch you do not burn them (this only takes apprx 10 minutes.
I made this dish for our towns Christmas pot luck. I live in an old mining town and got great comments on it. To make it more as a dish than individual servings, I cut the squash up and just put the cramberries over it. I tripled the recipe with no problems.
Bergy, Bergy, what an interesting way to serve up two wonderful additions to a Designer Thanksgiving Dinner. I did use whole cranberries, and followed your recipe, increasing the cranberry quantity, however, to ensure there was plenty to enjoy with Evelyn's turkey... Each squash half was packed well with the cranberry mixture, and the result was a magnificent flavour. Two cooked squash served eight people comfortably. I did cook additional squash... just in case somebody wanted seconds... Thank you, Bergy for not keeping this recipe to yourself. The cranberries were sweetened with Splenda so I could enjoy as well.
I just haven't got around to rating this wonderful recipe....have made it twice and loved it both times. The first time I forgot the cinnamon and to be honest, I think I prefer it without. Either way it's a keeper!