Glazed Squash with Cranberry Sauce
Adapted from Strive for Five.
1 Medium buttercup or acorn squash
1 tbsp/15mL Maple syrup
1 tsp/5mL Margarine or butter
1/3 tsp/2mL Nutmeg, ground
2 cups/500mL Cranberries, fresh or frozen
1/2 cup/125mL Water
1/4 cup/60mL Orange juice
1/2 cup/125mL Brown sugar
1/2 tsp/2mL Cinnamon, ground
Preheat the oven to 350°F
Cut the squash in half and clean out the seeds. Cut each half into 4 pieces. One squash should yield 8 pieces, each about 1 1/2”–2” (4–5-cm) wide. Depending on the size of the squash, you may be able to get more pieces per squash. Grease the 11”x17”sheet pan with some margarine.
Arrange the squash skin-side-down on the sheet pan. Cover with foil and bake for 10 minutes.
Meanwhile, mix together the maple syrup, margarine, nutmeg, and salt in a saucepan. Cook over a low heat until the butter just melts. Remove the foil from the squash and baste generously with the maple-syrup glaze. Bake for an additional 60 minutes, or until the squash is tender, basting with the glaze 2–3 times during the cooking period.
Combine the ingredients for the cranberry sauce and simmer until the cranberries break open.
Serve each piece of squash (skin-side-down) spread with 1 tbsp (15 mL) of cranberry sauce.