Butternut Squash with Apple & Cranberries

Holiday Butternut Squash with Apple & Cranberries

My version:

3 small butternut squash, peeled, seeded, and cut into 1/2" cubes (6 cups)
1 medium Gala apple, cored & cubed, skin left on
1/2 c dried cranberries, divided
cinnamon
nutmeg
1-2T brownsugar
2T butter

I followed the original directions closely, but I divided the squash between 1 medium rectangle and a small bread pan, sprinkled spices & craisins on both, added a small amount of butter & brown sugar to each, and put all of the apple in the larger pan.

Covered with foil, these finished baking in 35 min at 350F. The end result is soft, flavorful, and pleasantly sweet. Sweet potatoes would be a good substitute for the butternut squash.

Original version:

Yield
4 servings

Ingredients
1/4  cup  Shedd's Spread Country Crock® Omega Plus, melted
1  medium butternut squash (about 1-3/4 lbs.), cut into 1/2 inch cubes (about 5 cups)
1  medium apple, cubed
1/2  cup  dried cranberries
1/4  teaspoon  ground cinnamon
1/4  teaspoon  ground nutmeg
2  tablespoons  firmly packed brown sugar
Preparation
In 1 1/2-quart baking dish, combine all ingredients. Season, if desired, with salt. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Country Crock, MARCH 2009


Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1885344