I thought a squash recipe would make a nice healthy addition to our Thanksgiving feast. It seemed to go over really well with my relatives. I noticed that even the kids were eating it. Of course, there was a strong cinnamon apple flavor which sweetened things up and made eating squash more delicious. I would definitely make this again.
Butternut Squash Apple Bake
8 servings 120 calories/serving
1 butternut squash (~2-3 lbs), peeled and cut into 1/2" slices or cubes
1 teaspoon dried rosemary
3 medium tart apples, peeled, cored, and thinly sliced into rings
1/3 cup packed brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted
Arrange squash in a 15x10" baking pan (or two 9" square pans) coated with cooking spray. Sprinkle with rosemary. Top with apple rings. Combine the brown sugar, flour, cinnamon, and nutmeg; sprinkle over apples. Drizzle with butter. Cover and bake at 350º for 40-50 minutes or until squash and apples are tender.
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