Best Butternut Squash With Apple Cranberries 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

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.

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, 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.