Harvest Bake
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 267.7
- Total Fat: 10.4 g
- Cholesterol: 14.6 mg
- Sodium: 94.0 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 5.8 g
- Protein: 2.3 g
View full nutritional breakdown of Harvest Bake calories by ingredient
Introduction
Butternut Squash Harvest Bake Butternut Squash Harvest BakeNumber of Servings: 17
Ingredients
-
Butternut Squash, 3 cup, cubes
Squash, winter, acorn, cooked, baked, with salt, 3 cup, cubes
Sweet potato, 3 sweetpotato, 5" long
Apple, Gala (medium), 3 serving
Cranberries, dried, sweetened (craisins), 1 cup
Dates, .5 cup, pitted, chopped
Butter, unsalted, 1 stick
Honey, 1 cup
Nutmeg, ground, 1 tsp
Cinnamon, ground, 1 tbsp
Cloves, ground, .5 tsp
Pecans, .5 cup, halves
Walnuts, .5 cup, chopped
Directions
| Preparation | Preheat oven to 400°F. Grease a 9-by-13-inch glass baking dish with melted butter.
In a large pot over medium-high heat, bring water to a boil. Place butternut and acorn squash in boiling water and allow to boil for 10 minutes, then add sweet potatoes and allow both to boil for 20 minutes.
Remove squash and sweet potatoes from heat, drain and rinse.
In the greased baking dish, layer boiled squash and sweet potatoes in a spiraling pattern starting at the inside edge of the pan and working your way toward the center. Layer sliced apples in the same pattern. This should give you one or two nice layers, depending on the size of the squash. Sprinkle cranberries and dried sliced figs on top of the harvest bake.
In a small saucepan, melt butter. Add honey, cinnamon, nutmeg and cloves. Stir well. Drizzle mixture over harvest bake dish, taking care to cover entire dish. Transfer to oven and bake for 20 minutes or until apples are golden. Add nuts and bake for an additional 5 minutes to lightly toast walnuts and pecans. Serve warm.
Serving Size: 1-cup
Number of Servings: 17
Recipe submitted by SparkPeople user STORYTELLER12.
In a large pot over medium-high heat, bring water to a boil. Place butternut and acorn squash in boiling water and allow to boil for 10 minutes, then add sweet potatoes and allow both to boil for 20 minutes.
Remove squash and sweet potatoes from heat, drain and rinse.
In the greased baking dish, layer boiled squash and sweet potatoes in a spiraling pattern starting at the inside edge of the pan and working your way toward the center. Layer sliced apples in the same pattern. This should give you one or two nice layers, depending on the size of the squash. Sprinkle cranberries and dried sliced figs on top of the harvest bake.
In a small saucepan, melt butter. Add honey, cinnamon, nutmeg and cloves. Stir well. Drizzle mixture over harvest bake dish, taking care to cover entire dish. Transfer to oven and bake for 20 minutes or until apples are golden. Add nuts and bake for an additional 5 minutes to lightly toast walnuts and pecans. Serve warm.
Serving Size: 1-cup
Number of Servings: 17
Recipe submitted by SparkPeople user STORYTELLER12.