Cranberry Squash Casserole
Ingredients:
1 small butternut squash, about 1 ½ pound
2 Granny Smith apples
¾ cup dried cranberries
½ cup brown sugar
3 Tablespoons soft margarine
½ teaspoon cinnamon
Directions:
- Seed, peel and cut squash into ¼ inch slices.
- Core, peel and cut apples into ¼ inch slices.
- Spray a casserole dish and make two layers of squash, apples and cranberries.
- Top with brown sugar, cinnamon and margarine.
- Cover and bake at 350º for about one hour.
Makes 8 ½ cup servings.
| Nutrition Facts | |||
| Serving Size: ½ cup |
% Daily Value |
|
|
| Calories 160 Calories from fat: 20 | |||
| Total Fat 2g |
3% |
|
|
| Saturated Fat 0g |
0% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 60mg |
3% |
|
|
| Total Carbohydrate 36g |
12% |
|
|
| Dietary Fiber 4g |
18% |
|
|
| Sugars 26g |
|
|
|
| Protein 1g |
|
|
|
| Vitamin A 140% Vitamin C 35% | |||
| Calcium 6% Iron 6% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: butternut squash recipes, cranberries, cranberry, how to cook butternut squash, how to prepare butternut squash, vegetable casserole