Butternut Squash Apple Cranberry Bake
Since tomorrow is Thanksgiving, and my family is hosting the dinner at our house, this morning we started the Thanksgiving cooking extravaganza with my mom and little sister.
This recipe I fell in love with last year during a cranberry kick. It is a simple, sweet side that you may prefer it as a dessert or as the entire meal (too bad there is no protein). I make this recipe a few times each fall – we had to double the recipe for tomorrow, which is fortunate, because we simply had to eat some today!
Butternut Squash Apple Cranberry BakeAdapted from Simply Recipes
- 1 large butternut squash, peeled and cut into 1-inch cubes *(see below tip for squash)
- 2 large tart apples cut in to 1/2-inch thick slices (I leave the skin on, but peeled works)
- 1/2 cup cranberries (fresh or frozen)
- 1/2 cup brown sugar
- 1/8 – 1/4 cup butter (quarter to half a stick)
- 1 Tbsp flour
- 1 teaspoon salt
- 1/2 teaspoon ground mace (or nutmeg)
Preheat the oven to 350°F.
Put squash cubes into a lightly greased 7×11-inch baking dish. Place apples on top and then cranberries.
Mix the flour, salt, sugar, and mace. Sprinkle mixture on top of the squash/apples/cranberries. Dot with butter.
Bake 50-60 minutes, until squash and apples are tender.
* To alleviate the process of cutting and peeling the butternut squash: I cut the squash in half length-wise, seeded/gutted it, place the halves face down, and baked in the oven at 350°F for 15-20 minutes. I didn’t fully cook the squash because the squash’s accompaniments in the dish (apple and cranberry) need to bake with the squash.