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If you are looking for something different to serve this Thanksgiving, why not try cranberry squash. This simple dish goes great with turkey and stuffing. Cut a butternut squash in to four pieces. Make sure you remove the skin and the seeds (save the seeds for baking as a snack). Pierce the squash with a fork in numerous places. Open a can of cranberry sauce and cut it in to slices. Set the slices in a baking dish. Place your squash, cut side down, overtop of the cranberry sauce. Cover with tin foil and cook for 45 minutes at 375 degrees F. Then remove the tin foil and flip the squash over. Cook without the tin foil for another 15 minutes. Spoon the cranberry sauce over the squash and serve hot.