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Cranberry Squash

September 15, 2011
by Erin B

This recipe is so easy, it doesn’t really feel like a recipe.  Start with two small squash.  I much prefer acorn squash for the slightly nutty flavour, but when you can’t get that this kind will do.

Preheat oven to 350F.

Cut your squash in half along the equator and scoop out the seeds

Arrange in a pan

Fill with whole berry cranberry sauce

Bake for about an hour or until the squash is soft when poked with a fork.


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