Baked Apples and Squash

University of Massachusetts, Extension Nutrition Education Program, Pumpkin Post/Banana Beat from myplate.gov

We combined Michigan apples and butternut squash in this tasty Apple-Squash Casserole.

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Number of Servings: 6 servings

Ingredients

  • Winter squash (acorn or butternut or hubbard)
  • 2 apples
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon

Instructions

  1. Wash your hands for 30 seconds with hot water and soap.
  2. Sanitize all food prep surfaces and cooking utensils.
  3. Rinse and scrub all produce.
  4. Cut off both ends and peel squash.
  5. Cut the squash in half where the neck meets the body.
  6. Slice the neck and body in half and remove seeds.
  7. Slice the squash into quarter inch slices.
  8. Wash, core and slice two apples.
  9. Alternate layers of squash and apple in a 8x8 inch baking pan. Apples should make up the top layer.
  10. Mix nutmeg and cinnamon together and sprinkle over top layer.
  11. Cover with aluminum foil. Bake at 350 degrees for 45-60 minutes until squash is tender.

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