This delicious fall recipe was originally featured in Minnesota Grown's Living Local publication and comes from Big River Farms. It's a simple dish combining the best of winter storage crops and local sweeteners that are available year-round. Pair it with roasted pork or chicken for a hearty mid-winter dinner, or with a green salad or wild rice for warming weekday lunch.
Ingredients:
1 1/2 pounds uncooked winter squash, peeled & cut into cubes
1/2 pounds fresh cranberries (optional)
2 to 3 apples, chopped
1/4 cup raisins
Juice & grated peel of 1 small orange
1 1/4 tablespoon maple syrup (or honey)
Dash each of salt & cinnamon
Directions:
Preheat oven to 350 degrees.
Combine squash, cranberries, apples and raisins in a small buttered casserole dish.
Combine juice, peel, syrup and salt, and pour over squash mixture.
Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes.
Enjoy!