All the comfort of autumn is contained in this hearty recipe for butternut squash, which is also a fantastic seasonal dish!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup I Can’t Believe It’s Not Butter!® Spread, melted
- 1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
- 1 medium apple, cubed
- ½ cup dried cranberries
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons firmly packed brown sugar
Instructions
- Preheat oven to 425 degrees F.
- Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Reviews
I took this to a church potluck. It was well received. Reading the reviews most people thought it was too sweet so I used fresh cranberries instead of dried. I also used olive oil instead of the margarine. It was good.
I have been cooking a lot this week with many super recipes but this is hands down my family’s favorite! I did use only one tbsp of brown sugar -otherwise exactly as written!
Thank you for the great recipe. I made to changes to the recipe – used butter (all I had on hand) and reduced the brown sugar by half (used a Fuji apple which is fairly sweet). A huge success at the church luncheon! Will definitely be making this dish again.
Yuck! Way too sweet. I like the savory taste of squash. This tasted like apple pie without the crust. Totally diminished the flavor of the squash. I took it to a Thanksgiving potluck and was embarrassed. Give me traditional baked butternut with butter, salt and pepper.
I cooked it along with roasted green beans and I think it needed a little longer
Used raisins and had pre-cooked squash
Fabulous! Was a little too soft so would cook 5-10 minutes less next time. Looks impressive too!
I’ll add a few pecans next time!
Used granny smith apples and half the sugar. Came out great.
Just made it and it turned out great. I didn’t have any cranberries so I used a teaspoon of Cranberry Apple juice. I also turned the temperature to 325 and let it cook a little longer with the top off. I really don’t like squash but this was tasty.
I made this dish as a side for a family get together. I remember my mother making it when I was a child. My mom was a little skeptical, as she doesn’t like cranberries, but I added them anyway, as they are one of my favorite things to snack on. I also doubled the apple count, as I prefer more apple. This was a big hit with the family and so easy to make. The hardest part was cutting and cubing the squash. I think next time I may get the precut squash at Wegmans. Especially if I need to make this delicious recipe in a pinch.
really good even with a little less butter and using the apples for sweetness instead of so much sugar.
WOW! This was delicious. I’m not usually impressed with any squash, but this was exceptional!
I made it with a bit less sugar than the recipe called for but otherwise just as described, and it was great. I saw the reviews that said to reduce the cooking time, and I did try that at first, but when I checked on it, the squash wasn’t done, so I went back to following the original recipe, and it came out cooked perfectly. yum.
Could serve this for dessert!! Love it!!
I followed the recipe pretty closely. Butternut squash was perfect, the apple seemed a little overcooked,and the cranberries added a great ‘twang’. My husband really liked it. I will make this again
This was an easy recipe to make. It tasted so good. Will make it again real soon. What a great side. Simply delicious!!
It was the hit of the Thanksgiving Meal.
I liked it very much.I will make this all the time now.
Easy and delicious!
ok.