Nutrition per serving may change if servings are adjusted.
½ cup cranberry juice
2 tablespoons light-colored corn syrup
⅛ teaspoon ground cloves
1 pound winter squash, peeled, halved, seeded, and cut into ½-inch cubes
1 cup cranberries
¼ cup pecan pieces, toasted
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.