Squash and Apple Bake
Use a tart apple variety like Ida Red, Jonathan or Northern Spy in this "easy-bake" side dish from Organic Valley farmer Maureen Knapp.
Prep Time: 20 minutes
Servings: 8
Ingredients:
1 medium (about 2 pounds) butternut or buttercup squash, peeled and cut into cubes
2 larger apples, or 3 medium apples, peeled, cored and sliced 1/2-inch thick
1/2 cup packed brown sugar
4 tablespoons Organic Valley Butter, melted
1 tablespoon flour or arrowroot powder
1 teaspoon sea salt
1/2 teaspoon cinnamon
Instructions:
Heat oven to 350 degrees. Arrange squash in a large, ungreased baking dish. Scatter apple slices over the top. Combine remaining ingredients and drizzle evenly over squash-apple mixture. Cover dish and bake 30 minutes. Remove from oven and stir the dish to mix everything together and meld the flavors. Continue baking until squash is tender, another 20-30 minutes.
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