Time 1h5m Yield 4 servings. Number Of Ingredients 11 Steps:
Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.
Time 6h15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cut each squash in half length wise; remove seeds. Cut squash into 1 inch thick wedges. Arrange squash in slow cooker. Heat cranberry sauce, marmalade, cinnamon and raisins; stir until smooth. Pour sauce over squash in cooker. Cover& cook on low heat setting for 6-7 hours or high heat for 3-31/2 hours.
Time 1h55m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes. Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks. Combine squash, apples, celery, onion, and dried cranberries in a large bowl. Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts. Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
Time 1h10m Yield 8 servings. Number Of Ingredients 9 Steps:
Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board. Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate. Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up. Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half. Microwave, uncovered, until filling is heated through, 2 to 5 minutes. Serve topped with cranberry sauce.
Time 1h Yield 12 servings. Number Of Ingredients 11 Steps:
Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.
Yield 8 serving(s) Number Of Ingredients 6 Steps:
Cut squash in half lengthwise; remove seeds. Place cut side down in 13 x 9 x 2 inch baking dish. Bake in a 350 degree oven for 35 minutes. Turn cut side up. Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C).n On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.n In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.n Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.n
