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Ingredients:
1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
2 Tbs. sugar
1 cup cranberries, thawed if frozen
2 tsp. unsalted butter, melted
Instructions:
Preheat oven to 350°F. Place squash in a steamer
basket over boiling water. Cover saucepan and steam 15 minutes or
until tender. Remove from steamer basket and set aside. Combine apples
and half the sugar in a heavy saucepan over medium heat. Cook 12 minutes
stirring frequently until juice has evaporated. Add apples to squash. Combine
cranberries and remaining sugar in same saucepan. Cook 4 minutes or until
liquid has evaporated. Add cranberries to apples and squash. Stir in melted
butter and salt to taste and toss. Transfer mixture to a buttered shallow
baking dish. Bake 10 minutes or until hot.
Quantity:
Makes 4 serving
