CRANBERRY-APPLE BUTTERNUT SQUASH
"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.
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Muhammed Yasir
[email protected]This dish looks delicious! I can't wait to try it.
Gary Brown
[email protected]I would love to try this recipe, but I'm allergic to cranberries. Do you think it would still be good without them?
Arona Ra
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The combination of flavors is perfect and the squash is always cooked perfectly.
Joshua Edwards
[email protected]Not a fan. The flavors were clashing and the squash was undercooked. I won't be making this again.
Awais Sq
[email protected]Followed the recipe exactly and it turned out great! The only thing I would change is to add a bit more salt and pepper to taste.
orikiriza mathias
[email protected]I've never been a fan of butternut squash, but this recipe changed my mind. The combination of flavors was amazing, and the squash was so tender and flavorful. I'll definitely be making this again.
Conneth Khumalo
[email protected]This dish was an absolute delight! The combination of flavors - tart cranberries, sweet apples, and earthy butternut squash - was divine. The squash was cooked to perfection, tender but not mushy, and the cranberries and apples added a wonderful pop