Simple Butternut Squash and Apple Bake

by Amy Aubertin, MS,RD,LDNsquashapplepic

This is something easy to put together with two fall foods. If you have any leftovers, it can be breakfast with a dollop of vanilla yogurt on top.

2 ½ cups butternut winter squash, peeled and seeded and cut in 1 inch cubes

1 ½ cups good cooking apples, like Macintosh, cut into 1 inch cubes

1 teaspoon cinnamon

½ teaspoon nutmeg

Preheat oven to 350 degrees. Mix the squash and apples together and put in an 8” X 8” pan. Sprinkle the cinnamon and nutmeg on top. Cover the pan with aluminum foil and bake for about 50 minutes, check that the squash is soft and tender. Take the foil off and bake for another 10-15 minutes to bake off any liquid that may have accumulated.