Butternut Squash Cranberry And Apple Bake Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

Butternut Squash with Apple and Cranberries image

Steps:

Preheat oven to 425 degrees F.
Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g

Ingredients

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

BUTTERNUT SQUASH APPLE BAKE

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

Butternut Squash Apple Bake image

Steps:

Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

This dish would not only make a wonderful holiday casserole, but If you are like me, I stock up on fresh cranberries during the holidays and freeze them to use throughout the year.

Provided by DailyInspiration

Categories Apple

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Butternut Squash Apple Cranberry Bake image

Steps:

Preheat oven to 350 degrees F. Slice and peel squash and apples.
Place squash cubes in an ungreased 7 x 11 inch baking dish. Plese apples on top and then cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

Ingredients

1 large butternut squash, peeled and cut into 1-inch cubes
2 large apples, cut into 1/2 inch thick slices (tart cooking apples)
1/2 cup fresh cranberries (or frozen)
1/2 cup brown sugar
1/4 cup unsalted butter
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon ground nutmeg

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

Provided by Katie Lee Biegel

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Butternut Squash, Apple and Cranberry Crisp image

Steps:

For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.

Ingredients

Nonstick cooking spray, for the baking dish
1/4 cup all-purpose flour
2 tablespoons light brown sugar
Pinch kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into cubes and kept cold
1/4 cup rolled oats
1 pound butternut squash, cut into 3/4-inch chunks
2 apples, cut into 1-inch chunks
1/4 cup dried cranberries
1/2 cup granulated sugar
3 teaspoons cornstarch
2 teaspoons pumpkin pie spice
Pinch kosher salt