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Butternut Squash Bake

Paula Nemzek for KCTS 9 Cooks
Apples and cranberries give a sweet and tart punch to this simple-to-make side dish.
serves 8 to 10
1 large butternut squash (about 4 pounds), peeled, cored and cut into roughly 1-inch cubes
2 large apples, such as Honey Crisp, peeled, cored and cut into large chunks
2/3 cup fresh or frozen cranberries
1/2 cup brown sugar
1 tablespoon flour or gluten-free baking mix
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter, cut into small pieces
Heat oven to 350 degrees. Place squash cubes in an ungreased 9 x 13-inch baking dish. Arrange apples evenly over the top and scatter with cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle over the top. Dot with butter. Bake 60 minutes, or until squash and apples are tender.
Note: To peel a butternut squash, cut off top and bottom so ends are flat. Lay on a cutting board and use a vegetable peeler to cut off peel in vertical stripes.