Tender cubes of winter squash are cooked with cranberries and then sprinkled with toasted pecans in this easy side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine



  • In large skillet, stir together cranberry juice, corn syrup, and cloves. Bring just to boiling. Stir in squash. Cover and cook over medium heat about 10 minutes or until nearly tender.

  • Cut one pear lengthwise into sixths; remove core. Peel and core remaining pear; cut into small cubes. Add pears and cranberries to squash mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes or until squash and cranberries are tender. Sprinkle with pecans.

Nutrition Facts

122 calories; 3.4 g total fat; 12 mg sodium. 24.4 g carbohydrates; 1.2 g protein; Full Nutrition