Cooking Winter Squashes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
x Squash,
x Apples,
x Cranberries,
x Water,
Directions:
Cut open squash (cut in half or into chunks), scoop out seeds. Lay
cut-side down in a baking pan. Peel and core 1 or 2 apples; slice,
and scatter the apple slices in with the squash. Scatter a handful or
two of cranberries around with the squash and apples. If you like
your squash a bit moist, add a tablespoon or two of water to the
bottom of the pan (I dont do this; my husband does). Cover the pan
with aluminum foil and bake at 400F for 1 hour, or until a fork stuck
into the hard outside shell meets with no resistance. Scoop the
squash out of the rind, scoop up a bit of the apple and cranberries
on the side, and enjoy!
Posted by fms@epoch.com (Faith Senie) to the Fatfree Dig. Vol. 12
Issue 21 Nov. 22, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
cut-side down in a baking pan. Peel and core 1 or 2 apples; slice,
and scatter the apple slices in with the squash. Scatter a handful or
two of cranberries around with the squash and apples. If you like
your squash a bit moist, add a tablespoon or two of water to the
bottom of the pan (I dont do this; my husband does). Cover the pan
with aluminum foil and bake at 400F for 1 hour, or until a fork stuck
into the hard outside shell meets with no resistance. Scoop the
squash out of the rind, scoop up a bit of the apple and cranberries
on the side, and enjoy!
Posted by fms@epoch.com (Faith Senie) to the Fatfree Dig. Vol. 12
Issue 21 Nov. 22, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp