Simple Baked Squash With Cranberries And Pecans Recipe

Ingredients

4 small squash, halved, seeds removed

8 tsp unsalted butter or olive oil

1/4 cup brown sugar

1/2 tsp cinnamon sugar (granulated sugar with a little cinnamon in it), or to taste

1/2 cup fresh cranberries

1/2 cup chopped pecans

Preparation

Place the squash cut side down on a baking sheet and bake in a preheated 375• oven until tender, about 40 minutes. Remove from the oven and turn the squash over so the cut sides are up. Put a tsp of butter into each half while it’s warm. In a medium bowl, toss together the brown sugar, cinnamon sugar and cranberries and pecans. Divide the mixture evenly among the 8 halves. Return to the oven and continue baking until the cranberries have popped and the filling is heated through, about 15 mins.