"This is a good Thanksgiving dish that I serve in hollowed-out squash shells. Squashes with drier, denser flesh, such as kabocha, lend the best texture to this dish. You can also substitute 'yam'-type sweet potatoes. For a more pumpkin pie-like flavor, substitute cinnamon for the allspice."
This dish is delish anytime! We made it in May - no special occasion, and 4 of us ate the whole thing, without a trace of guilt. We'd do it again tomorrow.
Total prep & cook time: 50 min
Nutrition Data Per Serving (based on using vegetable oil, no sugar, no crystallized ginger): 147 calories, 21g carbohydrate, 8g fat, 78mg sodium, 1g dietary fiber, 2g protein, 286% RDV Vit A, 34% RDV Vit. C. Estimated glycemic load: 8. Low in sodium & cholesterol, Estimated glycemic load: 8.
We've made this recipe using butternut squash, in a casserole dish, and while not as dramatic as the kabocha squash served in it's own shell, it's faster, easier and equally delicious.
Pick a good size, mature butternut squash. Sugar and crystallized ginger are optional because the squash is already sweet, and so are the cranberries.
To bake kabocha or butternut squash, cut in half (butternut lenghwise), scoop out the seeds, and bake in a shallow pan covered with foil, for one hour on until tender.
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