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


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

122 calories; 3.4 g total fat; 0.3 g saturated fat; 12 mg sodium. 292 mg potassium; 24.4 g carbohydrates; 3.8 g fiber; 16 g sugar; 1.2 g protein; 724 IU vitamin a iu; 18 mg vitamin c; 18 mcg folate; 26 mg calcium; 1 mg iron; 19 mg magnesium;