from Rolling Prairie Cookbook
- 1 1/2 lbs. uncooked winter squash, peeled & cut into cubes
- 1/2 lb. fresh cranberries (optional)
- 2 to 3 apples, chopped
- 1/4 C raisins
- juice & grated peel of 1 small orange
- 1 1/4 tbsp. maple syrup (or honey)
- dash each of salt & cinnamon
What I did:
- Preheat oven to 350 degrees F.
- Combine squash, cranberries, apples and raisins in a small buttered casserole dish.
- Combine juice, peel, syrup and salt, and pour over squash mixture.
- Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes.
I did not have cranberries.
While this doesn’t taste bad by any means, it just isn’t my style. I like winter squash in a pureed soup, I like it in a hearty winter stew, but in a sweet dish? It kind of misses the mark for me. Okay, I take that “sweet dish” remark back: I LOVE pumpkin pie.
This dish is orange-y enough to make my tongue kind of tingly. Maybe I should have taken it easy with the orange zest…