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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 107.3
  • Total Fat: 2.7 g
  • Cholesterol: 6.2 mg
  • Sodium: 19.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 1.0 g

View full nutritional breakdown of Autumn Harvest Bake calories by ingredient
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Autumn Harvest Bake

Submitted by: 15THC_ODETTE

Introduction

A lighter accompaniment to Turkey. All the flavors of Thanksgiving without swimming butter and sugar.

Dried cranberries (or other dried fruit) can be substituted for the fresh cranberries, if the fresh are not available.
A lighter accompaniment to Turkey. All the flavors of Thanksgiving without swimming butter and sugar.

Dried cranberries (or other dried fruit) can be substituted for the fresh cranberries, if the fresh are not available.

Number of Servings: 10

Ingredients

    1 tablespoon molasses
    1 teaspoon cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon nutmeg
    1/8 teaspoon mace
    A good pinch of kosher salt (or to taste)
    4 cups butternut squash chunks (roughly 1″ cubes)
    3 cups pear chunks (roughly 1″ cubes)
    2 cups apple chunks (roughly 1″ cubes) (baking apples work best)
    1 cup fresh cranberries
    2 tablespoons melted unsalted butter

Directions

1. Preheat oven to 350 degrees.

2. In a small bowl, stir together melted butter, molasses, cinnamon, ginger, nutmeg, mace, and salt. Set aside.

3. In a large bowl, toss together butternut squash, pears, apples and cranberries. Pour butter mixture over it and toss until well distributed.

4. Spread into a 913 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Serve hot.

Make-Ahead

This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.

Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user 15THC_ODETTE.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Awesome! - 11/16/10

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  • 1 of 1 people found this review helpful
    Trying this recipe now...should I peel the butternut squash?!?! Thanks!!! - 9/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    Great flavor combination with a touch of sweetness. I placed everything into a crock pot, cooked it on high for 4 hours ~ delish!
    Thanks for sharing the recipe. - 12/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    OMG, good! Next time, I'll cut the butternut smaller - it was still a little hard, but the flavors blend together so well. I made a double batch to take in to work so I'll have a great, flavorful, low-cal dish at the pot luck. - 11/24/10

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  • I prepared this dish for Thanksgiving. It's healthy and it tastes pretty good, but it looked brown...the butternut orange and the cranberry reds did not show too well. It also needs to be baked for well over an hour, not for 30 minutes. I recommend the squash be parboiled to cut the baking time. - 11/27/14

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  • OMG! Is was delicious ! I will make this often! - 11/22/14

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  • Does anyone know if this is freezer friendly? Before or after baking? I LOVED it but short on time for thanksgiving prep this year! - 11/9/13

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  • loved this! - 10/25/11

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  • This was very good! I really enjoyed the cranberries, it gave it a little zing! Thanks for sharing! - 11/27/10

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  • I have to go shopping... - 11/17/10

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  • Sounds good -- I want to try it! - 11/17/10

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