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Candied Hubbard Squash With Cranberries – Country Living

Candied Hubbard Squash With Cranberries - Country Living recipe image
This International side-dish features -oz) pieces Hubbard squash 1 tablespoon Cornstarch, Light corn syrup 1/3 c Water, Butter or margarine 1/2 12-oz packagefresh or fresh, Salt -frozen cranberries, Sugar -(1 1/2 C. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 273.0
Dietary: Gluten-free, Vegetarian
Description
This International side-dish features -oz) pieces Hubbard squash 1 tablespoon Cornstarch, Light corn syrup 1/3 c Water, Butter or margarine 1/2 12-oz packagefresh or fresh, Salt -frozen cranberries, Sugar -(1 1/2 C. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 (8-oz) pieces Hubbard squash
  • 1 tablespoons Cornstarch
  • 1/2 cups Light corn syrup
  • 1/3 cups Water
  • 2 tablespoons Butter or margarine 1/2 12-oz packagefresh or fresh
  • 1/4 teaspoons Salt -frozen cranberries
  • 1/2 cups Sugar -(1 1/2 C)
Directions
  1. 1
    Preheat oven to 350'F.
  2. 2
    Discard seeds and stringy portion of squash.
  3. 3
    Peel squash.
  4. 4
    Rinse and pat dry with paper towels.
  5. 5
    Arrange pieces in a cook-and-serve baking dish.
  6. 6
    In 2-quart saucepan over medium heat, combine corn syrup, butter and salt; heat to boiling.
  7. 7
    Pour syrup mixture over squash.
  8. 8
    Cover dish with foil.
  9. 9
    Bake 45 to 55 minutes or until squash is almost tender.
  10. 10
    Meanwhile, prepare cranberries.
  11. 11
    In same saucepan over medium
  12. 12
    heat ,
  13. 13
    combine sugar, cornstarch and water;
  14. 14
    heat to boiling, stirring constantly.
  15. 15
    Add cranberries and cook until they're just tender, about 5 minutes.
  16. 16
    Spoon cranberries over squash.
  17. 17
    Continue to bake squash, covered, for 10 minutes or until the pieces are tender.
  18. 18
    Country Living Holidays/92 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.0kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 1301.0mg55%
Total Carbohydrate 58.2g20%
Dietary Fiber 1.2g5%
Sugars 42.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12oz, 8oz, baking, boiling, butter, candied, corn, cornstarch, country, cranberries, fresh, frozen, holiday, hubbard, international, light, living, margarine, packagefresh, pieces
Read it online: https://www.chefs-mate.com/recipe/candied-hubbard-squash-with-cranberries-country-living/