Scalloped Squash and Apples Recipe

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Scalloped Squash and Apples Recipe

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"This recipe is a tasty variation on traditional squash with brown sugar and butter," informs Jeanne Bunders of Wauzeka, Wisconsin. Orange juice and apple chunks lend a subtle sweetness to the pleasing side dish.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
  • 2 large apples, peeled and cut into 1-inch pieces
  • 1/4 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons orange juice
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt

Directions

In a 11-in. x 7-in. baking dish coated with cooking spray, alternately layer squash and apples.
In a bowl, combine the remaining ingredients. Pour over squash and apples. Cover and bake at 350° for 35-40 minutes or until tender. Yield: 6 servings.
Originally published as Scalloped Squash and Apples in Light & Tasty February/March 2002, p7

Nutritional Facts

3/4 cup: 161 calories, 2g fat (1g saturated fat), 5mg cholesterol, 228mg sodium, 38g carbohydrate (0 sugars, 6g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.

  • 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
  • 2 large apples, peeled and cut into 1-inch pieces
  • 1/4 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons orange juice
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  1. In a 11-in. x 7-in. baking dish coated with cooking spray, alternately layer squash and apples.
  2. In a bowl, combine the remaining ingredients. Pour over squash and apples. Cover and bake at 350° for 35-40 minutes or until tender. Yield: 6 servings.
Originally published as Scalloped Squash and Apples in Light & Tasty February/March 2002, p7

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