Baked Maple Winter Squash
Erik Waring • November 2, 2017
Choose your favorite winter squash: butternut, acorn or butter cup. Wash, cut in half and scoop out seeds
Mix together equal amounts of chopped apples and cut up orange sections, then add 1/2 equally of walnuts, raisins, and dried cranberries along with 1 Tbs each of Pure Granulated Maple Sugar and Cinnamon per squash half, mix until coated. Place mixture in squash cavities.
Pour Maple syrup over the squash and top with pats of butter. Place squash in a baking dish with water covering the bottom. Bake covered in a 350 degree oven until squash is tender, about 30-40 minuets.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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