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Cranberry-Apple Butternut Squash

SUBMITTED BY: Pat Waymire

"'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.'"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3 star rating.
Read Reviews (3)
PREP TIME  40 Min
COOK TIME  25 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 pounds butternut squash - peeled, seeded, and cubed
  • 4 cups water
  • 1 (21 ounce) can apple pie filling
  • 3/4 cup whole berry cranberry sauce
  • 2 tablespoons orange marmalade
  • 2 tablespoons apricot preserves

DIRECTIONS

  1. 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 degrees F for 25 minutes or until heated through.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by Ramona
the flavor combinations work, but this was a little blah for our taste. It needs to be tweaked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by TheKateJ
Just ok. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by SWEETPEA
Very tasty.It tastes like thanksgivivg. Very harvesty. MORE


 
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