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Servings: 6 to 8
Delicious with roast turkey (what holiday is that?).
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
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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