Fruits and Veggies - Fresh Canned Frozen

Glazed Squash with Cranberry Sauce

From the Strive for Five at School! Resources
Adapted from Out of Nova Scotia Gardens, Marie Nightingale

Preheat oven to 350°F
Yield: 8
1 – 11“ X 17 “ sheet pan
Portion: 1 slice
Cost per serving: $0.20
1 medium buttercup squash
1 tbsp (15 mL) maple syrup
1 tsp (5 mL) non-hydrogenated margarine
1/3 tsp (2 mL) nutmeg, ground
pinch salt 

Cranberry Sauce
Yield: 8
Portion: 1 tbsp (15 mL)

2 cups (500 mL) cranberries, fresh or frozen
1/2 cup (125 mL) water
1/4 cup (50 mL) orange juice
1/2 cup (125 mL) brown sugar
1/2 tsp (2 mL) cinnamon, ground

1 Cut the squash in half and clean out the seeds. Cut each half into 4 pieces. One squash should yield 8 pieces, each about 1 1/2”–2” (4–5 cm) wide. Depending on the size of the squash, you may be able to get more pieces per squash. Grease the sheet pan with some margarine. Arrange the squash skin-side-down on the sheet pan. Cover with foil and bake for 10 minutes.
2 Meanwhile, mix together the maple syrup, margarine, nutmeg, and salt in a saucepan. Cook over a low heat until the butter just melts. Remove the foil from the squash and baste generously with the maple-syrup glaze. Bake for an additional 60 minutes, or until the squash is tender, basting with the glaze 2–3 times during the cooking period.
3 Combine the ingredients for the cranberry sauce and simmer until the cranberries break open.
4 Serve each piece of squash (skin-side-down) spread with 1 tbsp (15 mL) of cranberry sauce.

Tip: For a speedier version of this recipe, canned whole-cranberry sauce may be substituted for the prepared cranberry sauce.

Did You Know?

  • Squash was originally cultivated for its seeds.
  • Buttercup squash has a characteristic dry texture with a sweet nutty flavour and goes well with two other Nova Scotia favourites: maple syrup and cranberries.
  • Pumpkins, gourds, and other varieties of squash are all members of the Cucurbitaceae family, which also includes cucumbers, gherkins, and melons.