Cranberry-Apple Butternut Squash Recipe

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Ingredients:

Serving

2 lb butternut squash, peeled, seeded and cubed (about 6 cups)
4 cups water
1 can (21 oz) apple pie filling
3/4 cup whole-berry cranberry sauce
2 tbsp orange marmalade
2 tbsp apricot preserves

Directions:

In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.09 Kcal (369 kJ)
Calories from fat	4.15 Kcal
		% Daily Value*
Total Fat	0.46g	1%
Sodium	17.18mg	1%
Potassium	403.73mg	9%
Total Carbs	22.13g	7%
Sugars	8.93g	36%
Dietary Fiber	2.32g	9%
Protein	1.2g	2%
Vitamin C	24.4mg	41%
Vitamin A	1.1mg	38%
Iron	1.2mg	6%
Calcium	68.4mg	7%

Amount Per 100 g
Calories	33.07 Kcal (138 kJ)
Calories from fat	1.56 Kcal
		% Daily Value*
Total Fat	0.17g	1%
Sodium	6.45mg	1%
Potassium	151.58mg	9%
Total Carbs	8.31g	7%
Sugars	3.35g	36%
Dietary Fiber	0.87g	9%
Protein	0.45g	2%
Vitamin C	9.1mg	41%
Vitamin A	0.4mg	38%
Iron	0.4mg	6%
Calcium	25.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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