Harvest Squash Medley
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 10 servings.
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
Ingredients
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6 cups water
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1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
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2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
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1/4 cup honey
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1/4 cup orange juice
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3 tablespoons butter
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1 tablespoon grated orange zest
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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2 small apples, peeled and sliced
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1/2 cup chopped walnuts, toasted
Directions
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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.
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2.
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.
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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.
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