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Cranberry-Apple Butternut Squash

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.'"

Rate/Review | Read Reviews (10)

Prep Time:
40 Min

Cook Time:
25 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

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.