Butternut Squash & Apples
Author: Mary Ann Wietbrock MSN APRN ACNS BC
Nutrition Information
- Serving size: 1.5 cups
- Calories: 327
- Fat: 12 grams
- Saturated fat: 5.2 grams
- Unsaturated fat: 48 mg
- Trans fat: 0
- Carbohydrates: 41 grams
- Sugar: 23 grams
- Sodium: 110 mg
- Fiber: 8 grams
- Protein: 6 grams
- Cholesterol: 0
Recipe type: www.cardinalelements.com
Prep time:
Cook time:
Total time:
Ingredients
- 1 small butternut squash (about 2 to 2½ lbs)
- 2 medium size apples, such as Granny Smith or Honey Crisp
- 4 tablespoons butter, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ cup crushed walnuts
Instructions
- Preheat the oven to 350 F. Butter a 2- to 2½-quart baking dish.
- Peel, seed, and cut squash and apples into bite size chunks. Toss squash and apples together. and transfer into the prepared baking dish. Melt the butter and evenly spread over squash and apples. Combine cinnamon and nutmeg.and sprinkle over dish. Cover the casserole dish tightly with foil and bake in the preheated oven for 50 to 60 minutes, or until the squash is tender.
- Top with walnuts. Serve warm and enjoy! Serves 2
Notes
This dish is packed full of flavor and loaded with vitamins. Vitamin A 297%, Vitamin C 61%, Calcium 53%, Iron 17%, Vitamin B-6 36%, Magnesium 45%
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