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Ingredients
- 9 cups diced peeled Hubbard squash
- 2 medium pears, cut into 1-inch pieces
- 1 cup fresh or frozen cranberries
- 1 tablespoon butter
- 2 tablespoons water
Method
- Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender.