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Apple-Squash

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Apple-Squash
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Stovetop full of other sides? Use the microwave for this appealing autumn dish for six.
Updated Apr 29, 2010

Ingredients

  • 1 small butternut or buttercup squash (about 1 lb)
  • 1/2 cup apple cider or water
  • 2 small apples, peeled, cubed
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine, if desired

Steps

  • 1
    With vegetable peeler, peel squash. Remove seeds; cut squash into 1/2-inch cubes. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on High 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
  • 2
    Stir in remaining ingredients. Cover; microwave on High 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    To prepare this on the stove top, in a covered 2-quart saucepan, cook the squash and cider over medium heat for 10 to 12 minutes or until almost tender. Stir in the remaining ingredients; cover and cook over medium heat for 4 to 5 minutes or until tender.

Nutrition

70 Calories, 0g Total Fat, 0g Protein, 17g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
220mg
6%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
6%
Sugars
12g
Protein
0g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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