Autumn Harvest Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon molasses1 teaspoon cinnamon1/4 teaspoon ground ginger1/8 teaspoon nutmeg1/8 teaspoon maceA 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
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 9×13 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.
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 9×13 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.
Nutritional Info 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
Member Reviews
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DEEEBEE
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