Squash Apple Cranberry Bake
Buttercup squash, apples and cranberries drizzled with brown butter and dusted with cinnamon and nutmeg, topped off with toasted pine nuts
Servings 10
Calories 221kcal
Ingredients
- 2 medium buttercup squash peeled and diced
- 3 apples peeled and diced
- 12 ounces fresh cranberries
- 8 tbsp butter
- 2 Tbs pure maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 cup pine nuts toasted (slivered almonds can be substituted)
Instructions
- Toast pine nuts, place in a small fry pan over medium heat, tossing every couple of minutes. Alternatively, place them on a rimmed baking sheet in a 350 degree oven for about 5 minutes.
- Brown the butter: Place 1 stick of butter in a small saucepan on medium heat. Allow the butter to foam and continue cooking, stirring occasionally. After 5-7 minutes, the butter should be a nice golden brown color. Strain through a fine mesh sieve or cheesecloth to remove solid bits at the bottom of the pan.
- Combine squash, apples and cranberries in a large bowl.
- Pour browned butter, maple syrup and spices over top and toss to coat well.
- Place mixture in a 9x13 casserole dish and bake at 375 until squash is tender, about 45 minutes.
- Sprinkle toasted pine nuts on top and serve.
Notes
Butternut squash can be substituted for buttercup squash if desired.
Tips for working with squash:
- put it in the microwave for a few minutes to soften the skin, which makes it easier to cut and peel
- Use an ice cream scoop with a flat edge (like in the picture) to scoop out your seeds. This is a game changer!
Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 881mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3411IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 2mg