Last fall, my mom served this amazing butternut squash bake for a family get-together and ever since then, I crave it every time I see butternut. This bake is sweet, yet tart and beautifully colorful. I think it would make a great addition to any Thanksgiving table. The red and green would also make it great for Christmas!
Cranberry, Apple & Butternut Bake
1 medium butternut squash
1 granny smith apple
1 cup cranberries
1/2 c. brown sugar
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 Tbsp. butter, cut into small cubes
Preheat oven to 350 degrees.
Peel butternut squash. Cut in half and scoop out seeds. Cut remaining flesh into 1/2" cubes.
Cut apple into 1/2" cubes (do not peel).
In a 7" x 11" dish, combine butternut squash, apple and cranberries.
In a separate bowl, mix together sugar, flour, salt, cinnamon and cloves. Sprinkle evenly over squash mixture. Dot with small pieces of butter.
Bake 50 minutes until squash is tender.