Roasted Butternut Squash Casserole With Cranberries And Apples
This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.
INGREDIENTS
- 3 cup butternut squash or pumpkin, peeled and cut into 1" cubes
- 1 medium green apple, peeled and cut
- ½ cup fresh or frozen cranberries
- 2 tablespoons coconut oil melted
- ½ tablespoon cornstarch
- 2 tablespoon brown sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
- Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
- Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
- Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
- Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.
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NUTRITION
Calories: 131kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gSodium: 8mgPotassium: 350mgFiber: 3gSugar: 11gVitamin A: 8955IUVitamin C: 21mgCalcium: 49mgIron: 1mg
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