Maple Squash Bake

Serves: 8

Ingredients

1. ½ cup dried cranberries
2. 1 medium acorn, delicata, butternut or other winter squash
3. ¼ cup maple syrup

Preparation Steps

1. Preheat oven to 375° F.
2. Rehydrate cranberries in 1 cup of boiling water for 5 minutes. Drain water.
3. Cut squash in half and remove seeds. Slice 1” thick.
4. Arrange cut squash on a baking pan or dish covered in parchment or foil. Spray or wipe lightly with oil.
5. Sprinkle with cranberries.
6. Bake until squash is tender, about 40 minutes. Start checking after 30 min. If you prefer a steamed texture, cover tightly with foil or a lid for 30 minutes, then remove foil for last 5 - 10 min.
7. Remove from oven. Drizzle with maple syrup. Return to oven for 5 minutes.
8. Remove from oven & serve

Squash Cutting Tips: Use a heavy, sharp knife & solid, non-slip cutting board; Remove stem, then cut in half; If squash is very hard or to make cutting easier – pierce squash 1-inch deep with a sharp knife, then microwave on high for about 2 minutes. Remove stem & cut.; Use a spoon to remove seeds & strings. ; Seeds are edible & may be seasoned & roasted for eating or used as a garnish for salad or soup.