Baked Squash And Cranberries Recipe

Name: Baked Squash And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. butternut squash, peeled, seeded and cubed; 1/2 tsp. salt; 2 c. water; 2 large eggs, lightly beaten; 5 1/3 Tbsp. (2/3 stick) butter, melted; 1/3 c. lightly packed light brown sugar; 1 tsp. salt, less if desired; 1/2 tsp. coarsely ground black pepper; 1 1/2 c. raw cranberries, washed and picked over for stems; freshly grated nutmeg

Servings: persons

2 lb. butternut squash, peeled, seeded and cubed
1/2 tsp. salt
2 c. water
2 large eggs, lightly beaten
5 1/3 Tbsp. (2/3 stick) butter, melted
1/3 c. lightly packed light brown sugar
1 tsp. salt, less if desired
1/2 tsp. coarsely ground black pepper
1 1/2 c. raw cranberries, washed and picked over for stems
freshly grated nutmeg

1
Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes.
2
Drain well; let stand in a colander for at least 30 minutes or press down with your hand to force out most of the liquid.
3
Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups.
4
Add the eggs, butter, sugar, salt and pepper.
5
Blend thoroughly.
6
Fold the cranberries into the mixture.
7
Pour into a buttered 2-quart baking dish or two smaller ones.
8
Top with grated nutmeg and bake in a preheated 350u00b0 oven until golden and does not shake in the middle when jiggled, about 45 minutes for one casserole, 30 minutes for two.
9
Yields 8 servings.

1908

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. butternut squash, peeled, seeded and cubed, 1/2 tsp. salt, 2 c. water, 2 large eggs, lightly beaten, and more.

Yes, Baked Squash And Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Squash And Cranberries

How did you like this recipe?

Frequently Asked Questions