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Squash Apple Bake

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  Butternut squash/Acorn squash 32 Ounce (2 Medium Ones, About 16 Ounce Each)
  Canned sliced apple 20 Ounce, sliced (1 Can, Sliced Apples For Apple Pie)
  Cornstarch 2 Tablespoon
  Dark corn syrup 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon
  Lemon juice 1 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)

Halve and seed squash; place, cut side down, in shallow baking pan.
Bake in 350° oven for 30 to 40 minutes or till barely tender (do not overcook).
Cool slightly and peel.
Cut into 1/2-inch slices.
Drain apples, reserving liquid.
Gently stir together apples and squash; turn into a 12x7 1/2x2-inch baking dish.
Stir together reserved apple liquid and cornstarch; stir in corn syrup, butter, lemon juice, nutmeg, and salt.
Cook and stir till thickened and bubbly.
Continue 1 to 2 minutes more.
Pour over squash and apples.
Sprinkle with nuts.
Bake in 350° oven for 25 to 30 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2030 Calories from Fat 428

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 18.8 g94%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1405.5 mg58.6%

Total Carbohydrates 423 g141%

Dietary Fiber 31.6 g126.4%

Sugars 172.2 g

Protein 13 g26.6%

Vitamin A 1950% Vitamin C 325.9%

Calcium 53.7% Iron 53%

*Based on a 2000 Calorie diet

Squash Apple Bake Recipe