Harvest Squash Medley (apples, butternut squash and sweet potatoes) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
2 small apples, peeled and sliced |
3 tablespoon(s) butter |
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces |
1/2 cup(s) chopped walnuts, toasted |
1 tablespoon(s) grated orange peel |
1/2 teaspoon(s) ground cinnamon |
1/8 teaspoon(s) ground nutmeg |
1/4 cup(s) honey |
1/4 cup(s) orange juice |
2 medium sweet pototoes, peeled and cut into 3/4-inch pieces |
6 cup(s) water |
Directions:
1. In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13-in.-by-9-in. baking dish.
2. In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
3. Cover and bake at 350 degrees for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.
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