Tuesday, November 5, 2013

Butternut Cranberry Delight

Just had to share this yummy, easy fall recipe. I modified it from a mailer from my real estate agent (Sendsations Power Marketing - November 2013 calendar).


1.5-2 lb. butternut squash, cubed
3 baking apples, peeled, cored & cubed
~2 cups fresh/frozen cranberries

1/2 cup brown sugar
1 T. Flour
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

1/4 cup melted butter
1/2 cup chopped pecans

  • Put squash in 9x13" microwave-safe pan (ungreased or use a little cooking spray). Microwave 8-10 minutes, or until squash is just slightly softened. 
  • Meanwhile, mix topping ingredients in small bowl. (This is also a good time to prepare the apples, rinse cranberries and melt butter.) Preheat oven to 350 degrees F.
  • Stir apples and cranberries over squash, Sprinkle topping over, then drizzle butter and top with pecans. Bake about 30 minutes. 

(*Some random notes: The recipe originally calls for fewer cranberries, apples & squash. I increased slightly to use a 2# squash package - yea, Costco for having already cubed! I used most of a bag of cranberries. The original also called for baking the squash 30minutes before adding the remaining ingredients and toasting pecans on the stoptop, rather than tossing in the baking dish. I prefer the quicker, easier method...)

Mangia! (Eat!) . . . Cindy Lou Who

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1 comment:

Madeline and Family said...

Oh! This looks so good! What a great recipe for Thanksgiving.

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