Cranberry Squash

From The New Laurel's Kitchen, a delish squash recipe perfect for this holiday season. Try it, you'll like it!

Cranberry Squash  from Laurel's Kitchen

1 1/2 lbs raw winter squash, unpeeled, cut in serving size chunks
1/2 cup raw fresh cranberries
1 small apple, chopped in 3/4" pieces
1/4 cup chopped raisins

juice and grated peel of small orange
1 1/2 Tbls honey
1 Tbls melted butter
dash salt

Arrange pieces of squash in one layer in a baking dish with a cover (or use aluminum foil). Scatter cranberries, chopped apple, and raisins over and around the squash. If you use acorn, butternut, or other small squash, you can halve them, mix all the other ingredients together, and pile the mixture into the cavities. Otherwise, mix orange juice, grated peel, honey butter (if desired) and salt together and pour over squash. 

Cover baking dish and bake until squash is tender--25 to 45 minutes, depending upon the variety.

Makes 4 servings.

My initial debut of this recipe was part of a much much larger meal so we probably made this work for 8 servings, but it's a seriously lovely dish for any squash lover (the cranberries and apples and raisins are the perfect complement!). This will grace our table again, guaranteed.

Pineapple-Yogurt Ambrosia

Can it be called cooking if you don't heat anything? I vote yes, and thus feel little to no shame in boasting (okay, some shame. I can't believe it's been so long...) that I finally cooked something from my cookbooks once again.

A dessert:

     Pineapple-Yogurt Ambrosia
     from Vegetarian Express by Nava Atlas & Lillian Kayte

• 1 lb can unsweetened pineapple chunks, drained
• 1 lb container vanilla yogurt
• 1/4 cup dark raisins
• 2 seedless oranges, peeled & sectioned

     Combine ingredients in a serving dish & stir well. Chill until needed.



Mmmmm. Very tasty. And super easy (i.e., perfect for a new mother!).