Search form

Donate Today

Recipes

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.

SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.