Glazed Squash with Cranberry Sauce
Adapted from Strive for Five.
Ingredients
Glazed Squash
1 Medium buttercup or acorn squash
1 Tbsp (15 mL) Maple syrup
1 tsp (5 mL) Margarine or butter
⅓ tsp (2 mL) Nutmeg, ground
pinch Salt
Cranberry Sauce
2 Cups (500 mL) Cranberries, fresh or frozen
½ Cup (125 mL) Water
¼ Cup (60 mL) Orange juice
½ Cup (125 mL) Brown sugar
½ tsp (2 mL) Cinnamon, ground
Directions
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. Depending on the size of the squash, you may be able to get more pieces per squash. Grease the sheet pan.
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 in a small saucepan and simmer until the cranberries break open.
Serve each piece of squash (skin-side-down) spread with 1 Tbsp (15 mL) of cranberry sauce.
