Yes, this recipe is missing the cooking temperature, however, with a little help from Google and a little experimentation, I found the perfect temperature to be 350 degrees and the cooking time to be more like 55 - 60 minutes (or until tender). This really is a tasty dish; almost like a desert. In fact, I get requests from family and friends to bring this dish to gatherings quite often as well as requests for the recipe too. When I am in a hurry, I buy the butternut squash cubed and peeled from Trader Joes. This is not the most economical or necessarily the freshest way to go, but works just fine in a jiffy. Also worth mentioning, butternut squash is rich in phytonutrients and antioxidants and considered a power food - another great reason to give it a try. I give this recipe two thumbs up.
Holiday Butternut Squash with Apple & Cranberries
- 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
- 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.
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