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Baked Butternut Squash with Apples

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Baked Butternut Squash with Apples
  • Prep 20 min
  • Total 60 min
  • Servings 12
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Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Updated Jan 28, 2010

Ingredients

  • 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*

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 2
    Substitute apple pie spice for the cinnamon and nutmeg.

Nutrition

100 Calories, 3 1/2g Total Fat, 1g Protein, 17g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
15mg
1%
Potassium
230mg
7%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
7%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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