Granny Apple Butternut Squash Bake

Underwood Family Farms - CSA Member Blogspot: Granny Apple Butternut Squash Bake

Granny Apple Butternut Squash Bake

2 Granny Smith apples, chopped
1 butternut squash
1/2 cup berries (fresh or frozen cranberries, raspberries are the best, you can also use dried cranberries or raspberries, frozen blueberries tend to turn it all "blue", but fresh blueberries work well)
1/4 - 1/2 cup maple syrup or brown sugar
2 - 4 T butter or coconut oil
2 T lemon or orange juice (optional)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt (optional)
1 T flour or cornstarch

Carefully slice the butternut squash in half and then quarters. Remove the seeds and strings, peel and cut into 1/2 inch cubes (if you try and peel it first, it can get slippery and hard to handle). Put the squash cubes in 11x13 baking dish. Add the chopped apples and berries. Melt the butter/oil and pour over squash mixture with juice and stir to coat. If you are using maple syrup, drizzle that over the top and mix the remaining ingredients together and sprinkle over the top. If you are using brown sugar, combine that with the remaining ingredients and sprinkle over the top.

Bake in a preheated 350 degree oven for about 60-80 minutes. Serves 8-10 people.

Note: My kids thought this was dessert! But makes a great side dish to chicken or poultry and is wonderful alongside bratwurst or grilled sausage. I like to watch my fat and sugar intake, so I use 2 T. of coconut oil and 2 T. orange juice and 1/4 cup of maple syrup.