Apple Cranberry Squash
Happy Healthy Holidays!
Two fall favorites, apples and cranberries, come together with butternut squash to make this healthful and delicious Apple Cranberry Squash side dish.
1 pound butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
2 tablespoons sugar
1 cup cranberries, thawed if frozen
2 teaspoons unsalted butter, melted
Preheat oven to 350 degrees.
Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until tender.
Remove from steamer basket and set aside.
Combine apples and half the sugar in a heavy saucepan over medium heat. Cook 12 minutes stirring frequently until juice has evaporated. Add apples to squash.
Combine cranberries and remaining sugar in same saucepan. Cook 4 minutes or until liquid has evaporated.
Add cranberries to apples and squash.
Stir in melted butter and salt to taste and toss.
Transfer mixture to a buttered shallow baking dish.
Bake 10 minutes or until hot.
Recipe makes 4 servings Apple Cranberry Squash.
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The First Thanksgiving in America was actually a secular event that was not repeated. A Calvinist Thanksgiving actually did occur in 1623 and did not involve sharing food with the Native Americans.