1 squash (4-pound sugar pumpkin or acorn squash)
1 cup water + extra water for baking squash
1 cup sugar (or 3/4 cup agave if you prefer)
1 bag fresh cranberries
1/2 cup of chopped nuts (I used raw pecans)
I had this with both acorn squash and pumpkin and either way it is delicious! It is actually best at room temperature I think.
1) Preheat oven to 350 degrees. Bake squash.
If you are using a pumpkin: Cut the pumpkin in half horizontally (1/2 is bottom, 1/2 is stem end) and remove seeds and stringy stuff (reserve the seeds for roasting, see below!). Put it in a roasting pan or baking pan cut side down (I cut my pumpkin into 8 pieces to make it fit). Put about an inch of water in the bottom of the roasting pan and cover with aluminum foil. Place it in the oven and let cook. This could take anywhere from 1 hour to 1.5 hours depending on the size of your pumpkin. You know it is done when you can poke a fork into the pumpkin and it is soft, like a baked potato. When it is done remove from the oven, place on a plate and let cool. Once it is cool, remove the skin. This is a lot of pumpkin so I suggest purreeing some of it and putting it into bags and storing in the freezer for making pumpkin pies (or bread or cookies) in the future.
If you are using acorn squash:Cut the squash in half horizontally and remove seeds and stringy stuff. Put the squash cut side down in a baking pan and put an inch of water in the pan. Cover with foil. Roast the squash in the oven for about 20 to 30 minutes. You know it is done when you can poke it with a fork and it is soft like a mashed potato. Remove from the oven and let cool on a plate. Once it is cool remove the skins.
2) Cranberry sauce: Peel and core the apple and then dice up into approximately 1/2-inch cubes.
3) Mix 1 cup water water and sugar together in a pot and put on the stove to boil. Add cranberries and apple.
4) While this begins to boil, peel your orange and then put it into a blender and blend it to orange juice. Throw that into the boiling cranberry/apple mixture. (Option: zest some of the orange skin too if you like a little more zip, but I usually don't do this, I think cranberries have enough zip!) As this boils you will hear the cranberries popping. Mix it frequently but not continuously. It only takes about 10 minutes to boil down into a thick gravy-like sauce. When the cranberries are all popped and the apples are tender turn off the heat.
5) Mix in the chopped nuts. Let it cool. To serve, take a piece of squash or pumpkin and spoon on a generous helping of cranberry sauce.
Recipe extra - roasting pumpkin/squash seeds:Rinse off seeds and place in a bowl with 2 tablespoons of oil and 1 teaspoon salt, or to taste. Mix well to coat all the seeds. Put on a baking sheet and spread the seeds out. Place in the oven with the roasting pumpkin for about 10 min (or less) until the seeds just start turning golden brown. You have to keep a close eye on them as they burn easily! Once they are golden brown they are done. Remove, let cool, and then enjoy!
Source of recipe: I modified this recipe from a recipe in VWAV. I like my cranberry sauce better so I thought I would share.