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Harvest Squash Medley

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
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    10 servings

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 zest
  • 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 zest, 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.

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