Baked Butternut Squash With Apples And Cranberries

A seasonal favorite, this delicious dish provides a whole lot of nutrition and fiber

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Course Side Dish

Cuisine American

Servings 4 1/2 cup serving size

Calories 175 kcal

Ingredients

2 cups Butternut Squash peeled, seeded, and cubed
2 cups Apples peeled and cored, cut into cubes
1 tablespoon Extra Virgin Olive Oil
½ teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
1 tablespoon Maple Syrup
½ teaspoon Salt

Instructions

Preheat oven to 425 degrees Fahrenheit.
Peel and cube both the squash and apples into bite sized cubes.
Combine squash and apples cubes, olive oil, cinnamon, nutmeg, maple syrup, and salt in a large bowl.
Toss ingredients to coat squash and apples until well mixed.
Spread mixture evenly onto a metal baking pan sprayed with cooking oil.
Bake in oven for 20 to 30 minutes or until squash is soft.

Notes

Notes: Store leftovers in refrigerator in a tightly sealed container for up to 2 days. Reheat in microwave or serve cold.

Nutrition per serving: Calories – 175; Total Fat – 4 grams; Saturated Fat – 2 grams; Cholesterol – 0 milligrams; Carbohydrates – 30 grams; Fiber – 5 grams; Protein – 2 grams; Sodium – 285 milligrams