Sweet Butternut Squash With Apples Recipe

Name: Sweet Butternut Squash With Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs butternut squash; 4 apples; 1 1/2 cups pineapple tidbits (canned); 2 tablespoons apple cider; 2 tablespoons orange marmalade; 1/2 cup butter, melted (may use margarine); 1/2 cup brown sugar, packed; 2 tablespoons flour; 1 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 cup dried cranberries (optional)

Servings: persons

5 lbs butternut squash
4 apples
1 1/2 cups pineapple tidbits (canned)
2 tablespoons apple cider
2 tablespoons orange marmalade
1/2 cup butter, melted (may use margarine)
1/2 cup brown sugar, packed
2 tablespoons flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup dried cranberries (optional)

1
Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
2
Peel and core the apples; cut in 1/2-inch slices.
3
Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
4
Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
5
Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
6
Serve with a dollop of whipped cream and some chopped walnuts if you like.

4510

kcal

Calories

482

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 lbs butternut squash, 4 apples, 1 1/2 cups pineapple tidbits (canned), 2 tablespoons apple cider, and more.

Yes, Sweet Butternut Squash With Apples falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Butternut Squash With Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions