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Go60 YUM - recipes and the joys of dining
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.


Ann's Article:

Thanksgiving, Lewis and Clark, and Native Americans


Ann Hattes travels far and wide in search of interesting food adventures.

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