Butternut Squash Apple Bake Recipe
Butternut Squash Apple Bake Recipe photo by Taste of Home

Butternut Squash Apple Bake Recipe

Publisher Photo
“Even if you don’t like squash, you’ll like this side dish,” Ellie Klopping promises from Toledo, Ohio. Sweet slices of butternut squash are topped with apples in a cinnamon-sugar glaze for an elegant accompaniment.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
  • 3 medium tart apples, peeled, cored and thinly sliced into rings
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Directions

  1. Arrange squash in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Top with apple rings. Combine the brown sugar, flour and cinnamon; sprinkle over apples. Drizzle with butter.
  2. Cover and bake at 350° for 40-50 minutes or until squash and apples are tender. Yield: 8 servings.
Originally published as Butternut Squash Apple Bake in Light & Tasty August/September 2006, p8

Nutritional Facts

1 serving equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Reviews for Butternut Squash Apple Bake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 16, 2014

"Easy...fast...DELICIOUS!"

MY REVIEW
Reviewed Dec. 7, 2013

"This was really good. Even my husband liked it. Could eat that for desert too."

MY REVIEW
Reviewed Nov. 15, 2013

"This is a delicious and easy recipe. I reduced the brown sugar to 1/4 cup and added 1/4 tsp. ground nutmeg. I used Granny Smith apples cut in large chunks and didn't peel them. Just before serving I drizzled 2 Tbsp. maple syrup over the squash and apples. My kids loved the dish and they are taking the leftovers in their school lunches today!"

MY REVIEW
Reviewed Dec. 30, 2012

"Everyone raves about this recipe! It's a wonderful addition to any meal."

MY REVIEW
Reviewed Nov. 2, 2012

"So yummy. I didn't find it too sweet. It was tender and not dry. I will make it again."

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