This is a health-friendly holiday recipe that even the kids will enjoy (maybe leave out the rum for them!). It's a perfect start to a winter meal or serve as an entree with warm, whole grain bread.
I used to feel intimidated by cooking a whole squash. I had no idea what to do with the thing! They're difficult to cut and all of them seem to taste the same.
And then I cam across this gem of a recipe. I really enjoy the cranberry and cinnamon flavors together - and I hope you will, too. Enjoy!
Put squash in a pot with enough water to cover it half-way. Cover and bring to a boil, then cook until the squash is very tender. Drain, mash and add remaining ingredients and heat through on low heat. Serve with a small spoon of plain yogurt on top, if desired.
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