I was asked at the last minute to make a squash dish for Thanksgiving and I just happened to have a large butternut squash on hand. I like the long ones that don’t have a large bulb — you can get a lot of squash out of those!
Butternut squash seems to take a little longer to cook than the Kabocha. Here are the instructions for cooking a squash, but I kept this one in the oven for 1.5 hours. Let it cool a bit before you attempt to remove the seeds. When it is cool, remove the squash from the shell.
- One large butternut squash cooked
- 1.5 cups fresh cranberries
- 1 cup raisins
- 2 large apples chopped
- 2 heaping tsp cinnamon (where to buy salt and spices)
- 1/2 tsp nutmeg
- 1 Tbsp honey (more if you like it sweeter) (where to buy)
- Deep casserole dish (8 x 8 x 4) (Like this one)
- Combine all the ingredients in the casserole dish (mixing well) and bake at 350 degrees F
- Mix every 10 minutes
- Bake until the apples are soft and just small chunks about 25 minutes
Prep Time: 5 minutes
Cook Time: 1.5 hours for the squash and 30 minutes for the casserole