Butternut Apple Casserole
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
seeded, chunked |
*
|
| 3 | each |
apples
cored, peeled, sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | cup |
apple juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
seeded, chunked |
*
|
| 3 | each |
apples
cored, peeled, sliced |
|
| 15 | ml |
lemon juice
|
|
| 3.8 | ml |
cinnamon
|
|
| 15 | ml |
brown sugar
|
|
| 118 | ml |
apple juice
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine squash and apples with lemon juice and cinnamon.
Place squash-apple mixture in a one quart casserole and sprinkle with brown sugar.
Pour apple juice over mixture, and cover casserole.
Bake for one hour, or until squash is fork tender.
