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Vegetables/Side Dishes Bon Appetit
11/1/1989

BUTTERNUT SQUASH WITH APPLES AND CRANBERRIES

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Servings: 6 to 8

Comments:
Delicious with roast turkey (what holiday is that?).

Ingredients:
1 large butternut squash
4 Granny Smith apples, peeled, cored, and chopped
½ cups sugar, divided
2 cups cranberries
½ cups (1 stick) butter, melted

Directions:
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.

Meanwhile, combine apples with ¼ cup sugar in heavy medium saucepan over medium heat. Cook until juices evaporate, stirring frequently, about 12 minutes. Combine cranberries with remaining ¼ cup sugar in another heavy medium saucepan over medium heat. Cook until juices evaporate, stirring frequently, about 4 minutes.

Peel skin off squash. Cut squash into 2-inch pieces and place in 12 by 9-inch baking dish. Mix in apples and cranberries. Pour butter over and toss. Bake until heated through, about 10 minutes. Serve hot.

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