Butternut with Raspberry Glaze and Cranberries
Recipe courtesy of Sharp's at Waterfold Farm http://www.sharpfarm.com/
- 1/2 cup dried cranberries
- 4 oz raspberry jam
- 6 cups of mashed cooked butternut squash
- Preheat oven to 350 degrees. Wash and cut butternut squash into pieces. Put pieces in a shallow pan with an inch of water. Cover with foil. Bake until pieces are tender. Remove from oven and cool enough to handle. Remove softened butternut pulp and throw skins away. Mash pulp and place in a baking dish. Mix in 1/2 cup of dried cranberries with pulp. Spread layer of raspberry preserves over the squash. Reheat until warm.
- Notes: This is a very plus or minus recipe. Add and subtract to make the combinations work for your tastes and what's in the pantry. To save energy, cook more butternut than you need for this recipe. Mash the extra pulp and freeze it in bags; be sure to measure the correct amount of pulp to match your other butternut squash recipes then freeze accordingly.