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.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the squash mixture. If you don't have butternut squash, pumpkin or acorn squash can be good substitutes. For a richer taste, you can replace half of the butter with cream cheese. Make sure to drain the squash well to avoid a watery dish.
Serving Suggestions
This baked squash and cranberries dish can be served as a side with roasted meats or as a vegetarian main course alongside a green salad. It pairs beautifully with Mother'S Corn Pudding, making a comforting meal. For a festive touch, drizzle with a little maple syrup before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also microwave individual portions for quicker reheating, ensuring to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Squash And Cranberries contains roughly 972 calories, with 11g protein, 139g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (87% of the Daily Value), calcium (29% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1067mg per serving (46% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries, but be sure to thaw and drain them before adding to the mixture. This helps maintain the texture and prevents excess moisture from affecting the bake.
How can I make this recipe vegan?
To make this dish vegan, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and replace the butter with a plant-based alternative. Adjust the sugar to your liking as well.
What can I serve with baked squash and cranberries?
This dish pairs well with roasted meats, like turkey or chicken, and can also be complemented with a hearty grain salad. For a lighter option, serve it with a side of sautéed greens or a fresh arugula salad.
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).