Sweet Blessings Squash

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  • 1 pound acorn squash
  • 1 pound sweet potato
  • 2 tablespoons Organic Valley Salted Butter
  • 13 cup dried cranberries
  • 1 tablespoon honey
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon


Get an oblong casserole dish (about 9 by 13 inches).
Preheat oven to 375°. Peel the squash. Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the butter in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 15-20 minutes Take out the hot dish from the oven and carefully remove the foil.
Add the squash and the cranberries (place cranberries on the bottom of pan, so they marinade in the sweetness). Sprinkle the wildflower honey, sucanat and cinnamon on top and dribble with the remaining butter.

Bake uncovered at 375° for 35-40 minutes, or until well browned. Serve over roast chicken.


If your family likes onions, add one, sauted in the oil until soft, to the sweet potatoes before baking. Enjoy!

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