Holiday Cranberry Squash
Author: Kitchens
  • 3 winter squash; acorn, buttercup, butternut
  • 2 Cups minced onion
  • 1 Cup minced celery
  • 1 teaspoon canola or other vegetable oil
  • 3 Cups fresh cranberries (or 12 ounces frozen)
  • 1/2 teaspoon salt
  • 1 Cup unsweetened applesauce
  • 2 teaspoons freshly grated orange peel
  • juice of one orange (about 1/2 Cup)
  • 1/2 Cup pure maple syrup or 1/2 Cup sugar, to taste
  1. Preheat the oven to 400 degrees F.
  2. Lightly spray or oil a large, flat-bottomed baking pan. Slice each squash in half lengthwise and remove the seeds. Place the squash, cut side down, in the baking pan, add water to about 1/2 an inch, cover with aluminum foil, and bake for 30 minutes.
  3. Meanwhile, in a covered nonreactive saucepan on medium heat, saute the onions and celery in the oil, stirring often, for 10 minutes, until softened. Add the cranberries and salt, lower the heat, and simmer until the cranberries have popped, about 10 minutes. Remove from the heat and stir in the applesauce, orange peel, orange juice, and maple syrup. The filling should be tart-add just enough maple syrup to offset the cranberries.
  4. Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded half cup of filling. Bake, uncovered, for 30 to 45 minutes, until well done.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Recipe by Recipes at