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Share your recipes November 2016

Food Ventures

Autumn Squash

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(Courtesy of Dining Dakota Style by the Junior League of Sioux Falls) Serves 12.

 

9 cups diced peeled Hubbard squash

2 pears, cut into 1-inch pieces

1 cup fresh or thawed frozen cranberries

1 tablespoon margarine

2 tablespoons water

 

Combine the squash, pears, cranberries, margarine and water in a 3-quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 50 minutes or until the squash is tender.

 


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