Cranberry Apple Butternut Squash Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Butternut Squash with Apple and Cranberries image

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

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

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

CRANBERRY-APPLE BUTTERNUT SQUASH

Cranberry-Apple Butternut Squash image

"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
4 cups water
1 can (21 ounces) apple pie filling
3/4 cup whole-berry cranberry sauce
2 tablespoons orange marmalade
2 tablespoons apricot preserves

Steps:

In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts :

BUTTERNUT SQUASH WITH APPLE & CRANBERRIES

Butternut Squash with Apple & Cranberries image

This seasonal favorite is sure to please.

Yield Serves 4 people

Number Of Ingredients 7

Ingredients

1/4 cup I Can't Believe It's Not Butter!® Spread, melted
1 medium butternut squash (about 1-3/4 lbs.), cut into 1/2-inch cubes (about 5 cups)
1 medium apple, cubed
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoons brown sugar, firmly packed

Steps:

Preheat oven to 425°. 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.

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

Butternut Squash, Apple and Cranberry Crisp image

Provided by Katie Lee Biegel

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

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

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.

CRANBERRY ROASTED SQUASH

Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Butternut Squash Apple Cranberry Bake image

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

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

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.

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Preheat oven to 400°F. Spread butternut squash out in an even, single layer on an aluminum foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season generously with Kosher salt. Toss to coat. Roast squash in oven for approximately 25 minutes, until tender and easily pierced with a fork.
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