Baked Winter Squash with Cranberries, Pears and Sweet Potatoes » US Cranberries

Ingredients

• Pan spray
• 10 lb. Butternut squash, fresh
• 8 lb. Sweet potatoes, fresh
• 6 lb. Bosc pears, fresh*
• 1 lb. Cranberries, dried
• 1 cup Vegetable oil
• 1/2 tsp salt
• 1/2 tsp. Ground pepper
• 1/2 tsp. ground cinnamon
• *If fresh pears are not available, substitute 3 quarts of diced, drained canned pears.
• **Seasoning option: Substitute rosemary in place of cinnamon for a savory flavor.
• Marketing Guide: Adjust recipe quantities based on yield if alternate forms of produce (pre-diced or frozen potatoes or squash) are used.