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  • 750 mL (3 cups) mashed or pureed PEI hubbard squash
  • 1 PEI egg, lightly beaten
  • 25 mL (2 tbsp) melted PEI butter
  • 175 mL (3/4 cup) fresh PEI cranberries
  • 50 mL (1/4 cup) frozen pure orange juice concentrate
  • 25 mL (2 tbsp) PEI honey
  • pinch ground nutmeg
  • 125 mL (1/2 cup) chopped pecans

Warm squash puree if it is cold.  Stir lightly beaten egg and melted butter into squash.

In a separate bowl, stir together the cranberries, orange juice concentrate, honey and nutmeg.  Stir 50 mL (1/4 cup) of this mixture into the squash.

Spoon squash mixture into lightly greased 1L (1 quart) casserole and top with remaining cranberry mixture.  Freeze now, or bake at 200 C (400 F) until hot, about 25 minutes.  Sprinkle with pecans for the last 10 minutes of cooking time.

To prepare frozen casserole, bake at 180 C (350 F) loosely covered with foil, until very hot, about one hour.

Serves 6.

Submitted by Margaret Prouse - PEI Flavours Food Hero
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