We are working our way through our garden harvest. We still have potatoes, onions, sweet potatoes
and winter squash, along with lots of various frozen veggies.
Below is how I made use of one of our butternut squashes.
Ingredients
5-6 cups chopped butternut squash (1 medium butternut squash, 2+ pounds)
8 oz fresh cranberries
1 chopped unpeeled apple
¾ cup freshly squeezed orange juice
2 tablespoons lemon juice
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoons honey
Instructions
Preheat the oven to 375 degrees.
In a large casserole dish, add the chopped butternut squash, apples and cranberries.
Pour the orange juice, lemon juice, cinnamon, salt and honey over top and mix well.
Cover and bake for 30 minutes. Remove cover, turn heat down to 350 degrees and bake
until squash is tender, another 20-30 minutes.
Let it sit for 10 minutes before serving. Then stir to mix in the juices. Makes a great
side dish.
Finished Dish
sure wish there was a button so this could be easily printed. thanks!