| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Vegetarian, Side dish, Holiday coo |
6 |
Servings |
INGREDIENTS
| 3 |
|
Winter squash -acorn; buttercup, butternut |
| 2 |
c |
Minced onion |
| 1 |
c |
Minced celery |
| 1 |
ts |
Canola or other vegetable oil |
| 3 |
c |
Fresh cranberries (or 12 ounces frozen) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Unsweetened applesauce |
| 2 |
ts |
Freshly grated orange peel |
|
|
Juice of one orange (about 1/2 cup) |
| 1/2 |
c |
Pure maple syrup or 1/2 cup sugar, to taste |
INSTRUCTIONS
Preheat the oven to 400°.
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.
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.
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
Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@onr.com> on Sep 18,
1997
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