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Cranberry-Apple Butternut Squash

"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."
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    8 servings


  • 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


  • 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.

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  • loon55
    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.

  • amandamkarlin
    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.