Harvest to Table

A practical guide to food in the garden and market

Butternut Squash-Cranberry Bake

Filed under: Delicious Bite, Tagged as: butternut squash, delicious bite, delicious bites, recipes, squash, winter squash

Combine the smooth, nutty flavor of the butternut squash with the firm, crunchy, tart flavor of the cranberry: ah-hah! the butternut-cranberry squash bake! or is that the butternut squash-cranberry bake!? Well, it is definitely a late autumn-Thanksgiving Day treat that will sit well next to baked turkey or duck or chicken.

The deep-orange flesh of the butternut squash will enjoy the accent of the red cranberry. You might think you're getting into some sort of butterscotch-cranberry treat here.

Get started by selected a butternut squash that is light peach to orange colored and firm. (The deeper the color the sweeter, slightly less nutty flavored the squash.) Butternut squashes are somewhere between vase shaped and turban shaped. The butternut is 9 to 12 inches long and 4 to 5 inches at the widest. The seed cavity is going to be at the slightly bulbous blossom end.

Can you name all of the winter squashes? Find them all by clicking here.

Before the baking begins, you'll want to rinse the squash under running water before cutting. Next halve the squash between the neck and the bulb and then halve it again lengthwise and scoop out the seeds. Then peel away the skin with a potato peeler or knife. Now you can cut the flesh into 1-inch slices or cubes. You can steam the cubes until tender, about 7 minutes before embarking on the recipe that follows on the next page.

Dried cranberries may be sweetened or natural; either will taste great with butternut squash.

Need a recipe for Baked Pumpkin? Click here.

Butternut-Cranberry Squash Bake

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Ingredients

2 cups cooked mashed butternut squash
1 cup sugar
2 eggs, beaten
⅓ cup orange juice
⅓ cup whole milk or ⅓ nonfat dry milk
½ cup dried cranberries
½ teaspoon salt
¼ cup melted butter

Directions

1 Combine all ingredients and mix well.

2 Pour into greased 1½ quart casserole.

3 Bake in moderate oven 350°F until set, 60 to 65 minutes.

4 Spoon out so every serving is topped with cranberries.

Makes 6 servings.

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Harvest to Table

Harvest to Table

A practical guide to food in the garden and market

Butternut Squash-Cranberry Bake