Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Baked Butternut Squash with Apples
- Prep Time 20 min
- Total 60 min
- Servings 12
- Ingredients 8
Ingredients
- 2 tablespoons butter or margarine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
- 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
- 1/4 cup real maple or maple-flavored syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped pecans, toasted*
Instructions
-
Step1Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
-
Step2Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
-
Step3Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition
100
Calories
3 1/2g
Total Fat
1g
Protein
17g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 35
- Total Fat
- 3 1/2g
- 6%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 15mg
- 1%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 11g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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