Apple Butternut Squash is a wonderful addition to your Thanksgiving Feast.
In the past, the Captain mentioned that there were only a couple foods he didn’t like …and one of those foods was Squash!
Well, you know I love a challenge and so I started preparing squash soup…he likes this thick and creamy soup and he found that he liked this wonderful casserole, too.
Yes, he really likes it….he really does!
(Sorry, I was taking a spin-off of the movie Norma Rae…and actress Sally Fields’ Oscar speech!…..ok, never mind!)
I knew it would just take a little sweetness… not on my part….but on the part of the fruits, veggies and pure maple syrup on the top of the squash to win the Captain over! 😉
Well, I can be sweet too!
This recipe can be made quick and easy.
You could microwave the squash for a few minutes to assist with the cooking time, making it an even quicker casserole.
The Butternut squash has sort of gotten a bad rap in the past, but I truly believe it is coming into it’s own as a great tasting Fall veggie.
Have you used Butternut squash in your cooking?
- 1 butternut squash, peeled and cut into 1/2 inch slices (or you can cube)
- 2 large granny smith apples, peeled and cut into 1/2-inch thick slices (or you can cube)
- 1/3 cup dried cranberries
- 1/4 cup packed brown sugar
- 1/2 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground mace (if you don't have mace, substitute nutmeg)
- 2 tablespoons butter, cubed
- 1/2 cup chopped walnuts
- Arrange the sliced or cubed squash and apples into a baking dish (9X13)
- Sprinkle the cranberries over the top
- In a small bowl, Mix together brown sugar, butter, flour, salt, walnuts and mace.
- Spread the sugar mixture over the top of the veggies and fruit
- Bake, covered with foil in a preheated 375 degree oven for about an hour or until the squash is tender.
- Add 1/2 cup of pure maple syrup, 5 minutes before squash is done. It makes a caramelized extra goodness and helps kids to like squash. 😉 And maybe some adults too!