Harvest Squash Medley (apples, butternut squash and sweet potatoes)

Ruth Cowley: Pipe Creek, TX From Taste of Home Casseroles, Slow Cooker & Soups

Yield: 10 servings ( Serving Size: servings )
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  • 2 small apples, peeled and sliced
  • 3 tablespoon(s) butter
  • 1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 1/2 cup(s) chopped walnuts, toasted
  • 1 tablespoon(s) grated orange peel
  • 1/2 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) ground nutmeg
  • 1/4 cup(s) honey
  • 1/4 cup(s) orange juice
  • 2 medium sweet pototoes, peeled and cut into 3/4-inch pieces
  • 6 cup(s) water


  1. 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 13-in.-by-9-in. baking dish.
  2. 2. In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
  3. 3. Cover and bake at 350 degrees for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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