Ingredients:
1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
2 Tbs. sugar
1 cup cranberries, thawed if frozen
2 tsp. unsalted butter, melted Instructions:
Preheat oven to 350°F. Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until tender. Remove from steamer basket and set aside. Combine apples and half the sugar in a heavy saucepan over medium heat. Cook 12 minutes stirring frequently until juice has evaporated. Add apples to squash. Combine cranberries and remaining sugar in same saucepan. Cook 4 minutes or until liquid has evaporated. Add cranberries to apples and squash. Stir in melted butter and salt to taste and toss. Transfer mixture to a buttered shallow baking dish. Bake 10 minutes or until hot. Quantity:
Makes 4 serving
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