Baked Butternut Squash with Apples

Baked Butternut Squash with Apples

Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

2
tablespoons butter or margarine
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1 1/2
lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2
to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
1/4
cup real maple or maple-flavored syrup
1
tablespoon balsamic vinegar
1/4
cup chopped pecans, toasted*
  1. Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
  2. Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
  3. Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Makes 12 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.
Tip
Substitute apple pie spice for the cinnamon and nutmeg.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 15mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 11g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.