Butternut Squash With Apples And Cranberries |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I wanted to do a butternut squash recipe that would hold up for reheating the day before and wasn't too challenging. Also, I wanted to make a squash recipe that might have a chance with picky eaters. If its sweet it has a better chance :) Ingredients:
1 lg. butternut squash ( looking to have 2-3 cups cooked squash ) |
4 granny smith apples, peeled, cored and chopped |
1/2 c. sugar (or granualted splenda to save calories) |
1/2 c. apple cider |
2 c. cranberries |
1 tbsp cinnamon |
1 tsp ground cloves |
1/2 c. (1 stick) butter, melted (butter for holidays - margerine stil works) |
Directions:
1. Preheat oven to 350 degrees F. Cut squash in half. Place cut side down on baking sheet. Bake until tender, about 1 hour. Maintain oven temperature.
2. Meanwhile, combine apples with 1/4 cup sugar, 1/4 cup apple cider in heavy medium saucepan over medium heat. Add cinnamon. Cook until juices evaporated, stirring frequently, about 12 minutes. Set aside.
3. Combine cranberries with remaining 1/4 cup sugar and 1/4 cup apple cider in another heavy medium saucepan over medium heat. Add Cloves. Cook until juices evaporate, stirring frequently, about 4 minutes.
4. Peel skin off squash. Cut squash into 2 inch pieces and place in 12x9 inch baking dish. Mix in apples and cranberries. Pour butter over and toss. Bake until heated through, about 10 minutes See Photo. Serve hot. 8 servings.
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