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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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

121.6 calories; protein 1.2g 2% DV; carbohydrates 24.4g 8% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 15.7g; fat 3.4g 5% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 724.4IU 15% DV; vitamin c 17.9mg 30% DV; folate 18mcg 5% DV; calcium 25.7mg 3% DV; iron 0.6mg 3% DV; magnesium 18.6mg 7% DV; potassium 292.3mg 8% DV; sodium 11.7mg 1% DV.