Cranberry-Apple Butternut Squash |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This easy casserole is a wonderful accompaniment for fall and winter dinners, writes Pat Waymire from Yellow Springs, Ohio. The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness. Ingredients:
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups) |
4 cups water |
1 can (21 ounces) apple pie filling |
3/4 cup whole-berry cranberry sauce |
2 tablespoons orange marmalade |
2 tablespoons apricot preserves |
Directions:
1. 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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