Cranberry-Apple Butternut Squash Recipe

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Cranberry-Apple Butternut Squash Recipe
Cranberry-Apple Butternut Squash Recipe photo by Taste of Home
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Cranberry-Apple Butternut Squash Recipe

Read Reviews
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Publisher Photo
"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."
Recommended: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

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

Directions

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. Yield: 8 servings.
Originally published as Cranberry-Apple Butternut Squash in Country Woman September/October 1998, p40

Nutritional Facts

3/4 cup: 180 calories, 0 fat (0 saturated fat), 0 cholesterol, 47mg sodium, 47g carbohydrate (30g sugars, 4g fiber), 1g protein.

  • 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
  1. 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. Yield: 8 servings.
Originally published as Cranberry-Apple Butternut Squash in Country Woman September/October 1998, p40

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Reviews forCranberry-Apple Butternut Squash

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MY REVIEW
loon55 User ID: 203868 53022
Reviewed Nov. 29, 2012

"Made this dish for Thanksgiving dinner. It was awesome,and so easy to make. Found it to be even better the next day. Will be sure making it again."

MY REVIEW
amandamkarlin User ID: 5662701 47779
Reviewed Nov. 9, 2011

"I did not have everything on hand so instead of using canned cranberry sauce, I used dried cranberries (about a cup), and 2 tablespoons of orange juice instead of the orange marmalade and it still turned out great. I think I will try using fresh apples next time, because my family and I did not care for the pie filling, it didn't seem to go."

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