Twice-Baked Cranberry Maple Squash




    • 1/2 hubbard squash
    • 1 buttercup squash, small
    • 3 tbsp April's Maple syrup
    • 3 tbsp butter


    • 1 tbsp April's Maple syrup
    • 1/8 cup dried cranberries
    • 1/8 cup walnut pieces


          • Preheat oven to 375 degrees.
          • Cut the buttercup squash in half and remove the filling and seeds.
          • Line baking sheet with foil; oil lightly or coat with nonstick cooking spray.
          • Place buttercup  halves cut-side-down on prepared baking sheet and bake until very tender, about 1 hour.
          • Let cool slightly, then scoop flesh into large bowl.
          • Reduce oven to 350 degrees.
          • Mash buttercup squash with 2 tbsp maple syrup and 2 tbsp butter.
          • Cut hubbard squash in half and remove the filling and seeds.  Melt 1 tbsp of butter with 1 tbsp of maple syrup and brush the cavity of 1/2 of the hubbard squash with the maple butter.
          • Fill the 1/2 of hubbard squash with the mashed buttercup squash.
          • Mix all topping ingredients (1 tbsp maple syrup, 1/8 cup cranberries, 1/8 cup walnuts) and spread over mashed buttercup squash.
          • Bake for 45 minutes or until hubbard squash is tender.