Baked Squash with Apples and Cranberries
Serves: 4 servings
  • 1 medium blue Hokkaido squash (about 1kg)
  • 2 apples
  • 150g fresh cranberries (1½ cup)
  • 50g walnuts, chopped (1/2 cup)
  • 50g dates, chopped (1/3 cup)
  • 2tbsp maple syrup
  • squeeze of lemon juice
  • 1tsp cinnamon
  • pinch of ground cloves
  • olive oil
  • sea salt
  1. Preheat the oven to 200°C (180°C fan)
  2. Wash the squash and carefully cut into half. Scrape out all of the seeds and cut into half again so you have 4 quarters.
  3. Place them onto a baking tray, rub with some olive oil and sprinkle with sea salt.
  4. Bake for about 35min. It should feel almost cooked.
  5. While the squash is in the oven prepare the fruit. Wash, core and cut the apples into small pieces. Rinse the cranberries. Place apples, cranberries, 2tbsp of maple syrup and squeeze of lemon juice into a pot and gently heat for about 10 min until apples have soften and cranberries have popped.
  6. Stir in chopped walnuts, dates, cinnamon and cloves.
  7. Once the squash had about 35 minutes in the oven stuff the squash with the apple and cranberry mix, drizzle with little olive oil and return to the oven.
  8. Bake for another 20-25min depending on the size of your squash. Check every 10 minutes making sure the walnuts don't burn.
  9. Enjoy!
You can replace dates with 50g (1/3 cup) dried cranberries.
Recipe by Nirvana Cakery at