Baked Squash And Cranberries
A warm, comforting baked squash and cranberry dish with sweet and tart flavors, perfect for fall gatherings or holiday tables, appealing to both vegetarians and meat-eaters alike.
Ingredients
Instructions
- Cook the squash, covered, in the salt and water in a large saucepan over high heat until soft, about 15 minutes.
- Drain well; let stand in a colander for at least 30 minutes or press down with your hand to remove most of the liquid.
- Puree the pulp in a food processor or put through a food mill; it should yield about 4 cups.
- Add the eggs, melted butter, brown sugar, salt, and black pepper to the pureed squash.
- Blend thoroughly until well combined.
- Fold in the washed cranberries into the mixture.
- Pour the mixture into a buttered 2-quart baking dish or two smaller dishes.
- Sprinkle grated nutmeg on top.
- Bake in a preheated 350°F (175°C) oven until golden and set, about 45 minutes for one casserole or 30 minutes for two.
Nutrition & Diet Analysis (per serving)
705
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).