Butternut Squash with Apple and Cranberries

Except for peeling and cubing the squash, this was an easy dish to throw together. I was roasting meat, so cooked mine at 325 degrees for about an hour, and it came out perfectly. Our only com...

I love butternut squash and I really enjoyed the flavors of this recipe. I thought it had the perfect amount of spice and wasn't too sweet. I also thought the addition of the apple and cranber...

The recipe instructs you to cut the squash into 1/2” cubes and to bake at a high temperature (425ºF) covered for 30 minutes. At 30 minutes, my butternut squash was overcooked and mushy, so I d...

Amazingly Delicious! I wasn't sure what to expect with this dish but i was pleasantly surprised. It was delicious and I will make it again as a side dish. I doubled the recipe this time by usin...

Delicious!! Perfect as a Thanksgiving side dish, or along any of your favorite chicken, pork, seafoid, or beef dishes any night! I used 2 packages of pre-peeled and cubed squash, and fresh cranb...

This is sooooo good! I followed the recipe with the exceptions of adding 1/4 cup of walnuts. (would have preferred pecans but used what was on hand) and I had dried cherries, not cranberries. ...

I meant to pick up a spaghetti squash and picked up a butternut by mistake and wanted to do something other than the usual soup I make with butternut squash. What a winner this one is!! When...

I don't love peeling butternut squash, but is a absolute must with this recipe. Maybe my cubes were big but I did cook the dish for closer to 25 mins and it wasn't mushy. I didn't peel the apple...

A bit too sweet and too much fat. Next time I'll cut the sugar and fat in half and I think it'll be a winner!