Harvest Squash Medley Recipe

3.5 2 3
Harvest Squash Medley Recipe
Harvest Squash Medley Recipe photo by Taste of Home
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Harvest Squash Medley Recipe

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3.5 2 3
Publisher Photo
To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. —Ruth Cowley, Pipe Creek, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 6 cups water
  • 1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 3 tablespoons butter
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 small apples, peeled and sliced
  • 1/2 cup chopped walnuts, toasted

Directions

In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish.
In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.
Originally published as Harvest Squash Medley in Country Woman Christmas Annual 2007, p45

  • 6 cups water
  • 1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 3 tablespoons butter
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 small apples, peeled and sliced
  • 1/2 cup chopped walnuts, toasted
  1. In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish.
  2. In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
  3. Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.
Originally published as Harvest Squash Medley in Country Woman Christmas Annual 2007, p45

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MY REVIEW
orangejody User ID: 4587480 93181
Reviewed Nov. 12, 2012

"This was so good and healthy. It had a light fresh, sweet taste. It is a great dish for the holidays! This is a great change from the sweet potatoes and marshmallow dish."

MY REVIEW
dtex User ID: 5428336 143418
Reviewed Oct. 3, 2010

"This has delicious flavor! I made several changes based on what I had on hand. I omitted the sweet potato since my squash was large. Next time I would NOT boil the squash before baking so that it stays a bit firmer by the end. I sauteed two onions in butter with fresh sprigs of thyme and add that to the baking dish. I also used three apples instead of two and left the skin on. This is a great base to build on!"

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