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Preheat oven to 350°F. Lightly coat a 15-by-10-inch baking pan with cooking spray. Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Arrange squash slices in the prepared pan, overlapping slightly, if necessary. Bake, uncovered, for 25 to 30 minutes or until squash is tender, turning once during baking.
Meanwhile, combine cranberries, apple juice concentrate, brown sugar, orange zest and cloves in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in syrup.
To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans.