There are two approaches to holiday cooking – fancy and complicated, and simple and easy. (Guess which camp we’re in?) Here is a colorful, simple harvest bake, with chopped butternut squash, tart apples, and cranberries. The hardest part is cutting up the butternut squash (it’s a workout). But then all you have to do is put everything in a casserole and bake it in the oven for an hour. You can make it a day ahead of time and just heat it up in the oven (while the turkey’s resting) before serving. We loved this, next time we may want to add maybe half a cup of toasted walnuts or pecans. Thanks Heidi H of Carlisle, MA for the recipe!
Butternut Squash Apple Cranberry Bake Recipe
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 2 large tart cooking apples cut into 1/2-inch thick slices
- 1/2 cup fresh or frozen cranberries
- 1/2 cup brown sugar
- 1/4 cup (half a stick) butter
- 1 Tbsp flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg or mace
1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.
Yield: Serves 8.