Butternut Squash Apple Bake
Ingredients
1 1/2 pounds peeled, seeded, and small cubed butternut squash {about 2 cups, cubed evenly}
2 gala apples, peeled, cored and diced {or a sweet apple of your choice}
1 tablespoon cinnamon
2 teaspoons vanilla
3 tablespoons brown sugar {or use honey}
3 tablespoons butter, chopped into sections
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup raisins
1/4 cup pecans {or walnuts}
1/4 cup dried cranberries
Instructions
Preheat oven to 400 degrees.
In a large bowl combine butternut squash, apples, cinnamon, vanilla and brown sugar. Mix well. Add the salt and pepper and mix well.
In a baking dish that has a lid pour the butternut squash mixture and spread evenly.
Place chopped butter throughout the butternut squash mixture. Cover and bake for 15 minutes.
Add the raisins, cranberries and pecans and use tongs or a spoon to toss everything together, cover and place the dish back in the oven for 20-25 more minutes, until the butternut squash is tender and lightly browned.
Remove from oven and stir. Serve warm
Description
This is a great side dish in the fall when there is lots of squash but would work well with frozen squash.
Servings
4-6
Notes
My daughter, Cyndi, made this for Rosh Hashanah. It is an outstanding recipe. She omitted the pecans is case any guests had a nut allergy. This is delicious and a great side dish. Sorry that we were so busy serving that I didn't get our own picture for this. Ours looked better than this picture.
Source
Juia Jolliff for A Cedar Spoon
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