Butternut Squash with Apples and Cranberries
| Prep Time: 60 min | Serves: 16 |
| Cooking Time: 15 min | Yield: 4 cups |
I wanted to do a butternut squash recipe that would hold up for reheating the day before and wasn't too challenging. Also, I wanted to make a squash recipe that might have a chance with picky eaters. If its sweet it has a better chance :)
Ingredients
- 2 cups Generic Butternut Squash
- 3 medium Granny Smith Apple
- 2 tbsp Sugar Blend for Baking A mix of Brand Sweetener & Sugar 2 lbs
- 1/2 cup Orange Juice, Calcium Enriched
- 1/2 cup Sweetened Dried Cranberries
- 1 tbsp Cinnamon
- 1 tsp Cloves, Ground
- 1/4 cup Light Margarine
Directions
1. 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.
2. Meanwhile, combine apples with 1/4 cup sugar, 1/4 cup apple sauce in heavy medium saucepan over medium heat. Add cinnamon and cloves. Sprinkle the Splenda on top and cook until juices evaporated, stirring frequently, about 12 minutes. Set aside.
3. Soak cranberries with 1/4 cup orange juice in a large mixing bowl. You'll use the bowl for mixing the apples and squash.
4. Peel skin off squash. Cut squash into 2 inch pieces and place in 12x9 inch baking dish. Mix in with apples and cranberries. Pour butter over and toss. Bake until heated through, about 10 minutes. Serve hot.