Butternut Squash with Apple and Cranberry

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 8

  • 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 Tablespoon flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg or mace

Note: Cutting up the butternut squash is the most difficult part of this recipe. Then all you need do is put everything in a casserole and bake it in the oven for an hour. Make it a day ahead of time and just heat it up in the oven (while the turkey's resting) before serving.

Butternut Squash with Apple and Cranberry

Butternut Squash with Apple and Cranberry

Click image to enlarge


Preheat oven to 350°F.

Slice and peel squash and apples. 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.

Serve as a side dish with your favorite main course.

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