Baked Festival Squash

I have about a gazillion squash to work through. Here’s one recipe that was actually edible. The base recipe is from the Harmony Valley recipe resource, but I made it my own.

Baked Festival Squash
1 Festival squash, halved
butter
ground cinnamon
dried sweetened cranberries
chopped pecans
brown sugar
salt

1. Preheat oven to 375F.
2. Cut squash in half and scoop out the innards. Score the insides of each half several times with a sharp knife.
3. Put the cranberries in the bottom of the cleaned out center, then the nuts. Top with a few pats of butter, three fit well in mine. Sprinkle with salt and top with brown sugar.
4. Put both halves in a medium baking pan (my 11 x 9″ worked well) cut side up and add a bit of water to the bottom so that the skins don’t burn the squash doesn’t get dried out. 1/4-1/2″ water should work well.
5. Bake 1 hour or until tender when flesh is poked with a fork.
6. Remove from oven and let cool a little before serving.