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“From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half, place on a baking sheet (cut side down). Bake at 375 for 35 to 40 minutes.
  2. Meanwhile, combine cranberry sauce, maple syrup, orange juice, dried cranberries and cloves in a saucepan. Cook over medium heat for 5 minutes.
  3. When squash is cooked, scoop out seeds and discard.
  4. Remove squash from rind, add to cranberry mixture and blend until smooth.
  5. Spoon into serving dish.

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