Cranberry Apple Butternut Squash Recipes

CRANBERRY-APPLE BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

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.

BUTTERNUT SQUASH WITH APPLE & CRANBERRIES

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

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

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.

CRANBERRY APPLE STUFFED SQUASH

Steps:

• Preheat oven to 350 and prepare baking dish large enough to hold your squash.
• Halve squash and scoop out the pulp.
• Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
• About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
• Remove squash from oven, flip over and fill with apple/cranberry filling.
• Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

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.

CRANBERRY-APPLE BUTTERNUT SQUASH

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 degrees F for 25 minutes or until heated through.