April's Maple


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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


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