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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 4.9 g
  • Cholesterol: 12.2 mg
  • Sodium: 36.7 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Butternut Squash Apple Bake calories by ingredient
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Butternut Squash Apple Bake

Submitted by: DVTBABCD

Introduction

I found a very similar recipe on Spark Recipes, submitted by MECG007. I thought it a great idea but the ingredient list didn't seem to match the recipe so I created this one. The first seemed light on calories and potassium. I am watching potassium levels closely so I made sure I used ingredients from the list that had an entry for potassium. I hope MECG007 doesn't mind. I also used maple syrup and more spice, This recipe also makes more but can be easily adjusted. I found a very similar recipe on Spark Recipes, submitted by MECG007. I thought it a great idea but the ingredient list didn't seem to match the recipe so I created this one. The first seemed light on calories and potassium. I am watching potassium levels closely so I made sure I used ingredients from the list that had an entry for potassium. I hope MECG007 doesn't mind. I also used maple syrup and more spice, This recipe also makes more but can be easily adjusted.
Number of Servings: 10

Ingredients

    2 pounds butternut squash
    3 apples
    splenda to taste approx 8 teaspoons
    4 T butter
    2 T maple syrup
    1 t allspice
    1 t cinnamon

Directions

This recipe makes approximately 9 cups. Peel squash, slice 1/4 inch thick. Cut each slice in 4. Core apples, slice 1/4 inch thick. Cut each slice in 4. Toss thoroughly in a bowl with remaining ingredients. Put in a 13X9 dish, bake at 350 for fifty minutes, tightly covered. Remove cover and bake until finished to your liking, basting the squash and apples with the juices. Baking uncovered will roast the apples and the squash and create a glaze.

Number of Servings: 10

Recipe submitted by SparkPeople user DVTBABCD.





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  • Good
    1 of 1 people found this review helpful
    I like this in general. I have left out the butter just because I didn't feel it was necessary for my taste and I added about 1/3 cup dried cranberries. - 9/20/11

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  • Very Good
    1 of 1 people found this review helpful
    This tasted VERY good. I have made it twice. I would like to find a way to stop the apples from becoming mushy, though. - 1/13/09

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  • I loved it. I will peel the apples next time. It was very sweet, I will half the sugar - I used regular sugar instead of Splenda. - 11/1/13

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  • Awesome! I served this as a side dish for pork chops - Hubby said he'd rather have it for dessert with a scoop of ice cream on top! - 10/29/13

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  • This was sooo Good. It is a keeper. I didn't put butter in it and I added a little more pure maple syrup instead of the sweetener as I don't use them. I know it is a little more calories so the next time I make it i will only put the amount of syrup it calls for. I also added cranberries in it. - 10/18/13

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  • Made this tonight to serve with pork chops. Fantastic! Husband tends to be very picky when I try new things and he loved it. For those of you who are using fresh butternut squash, note that peeling is easiest if you parboil/steam it for 5 minutes and let it cool before peeling. - 10/8/12

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  • This will be my first time cooking squash, so I can't wait to try it! - 10/1/09

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  • delicious - 9/30/09

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  • The apples were really good a nice compiment to the squash - 9/22/09

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  • Very easy and very tasty! - 12/8/08

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