Butternut Squash Apple Cranberry Bake
So I wanted to try a couple recipes to maybe make to contribute a dish for Thanksgiving dinner, so I tried the Butternut Squash Apple Cranberry Bake. It turned out to be quite a yummy dish. Watch out on the amount of Cranberries you use, because they can be rather tart. So with each bite, limit the cranberries and you will get a very seasonal and delightful taste in your mouth! This is almost appetizer like, but can definitely be used as a side to your meal.
Ingredients include:
(Try to use organic!)
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 3 large tart cooking apples cut into 1/2-inch thick slices (I used Granny Smiths)
- 1/2 cup fresh or frozen cranberries
- 1/2 cup brown sugar
- 1/4 cup (half a stick) butter
- 1 Tbsp flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
Preheat oven to 350°F. Slice and peel squash and apples.
Put squash cubes in ungreased 7×11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
Plenty for everyone! It kept well in the refrigerator over night, so it can be eaten the next day too.
Tags: apples, brown sugar, butter, butternut squash, cranberries, flour, salt