The bright orange of the squash and the deep red of the cranberries makes this a beautiful addition to your holiday table, not to mention the YUM factor! Enjoy!
- 1/4 c butter melted
- Medium Butternut sqaush cut into 1/2’cubes, (about 1 3/4 lb or 5 cups cubes)
- 1 medium apple cubed
- 1c chopped fresh or frozen cranberries or 1/2 c dired cranberries
- 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
- 2 Tablespoons Brown sugar
Place squash, apple and cranberries in 9×13 cake pan.
Dissolve brown sugar in melted butte, add cinnamon and nutmeg.
Drizzle butter mixture over squash mixture and toss to coat.
Transfer to baking that has been sprayed with nonstick spray. Cover and bake 425* for 30 min remove cover and bake 15 minutes more until squash is fork tender.
On occasion, to preserve oven space I have also made this in a crockpot cook on high 2 hours.