Monroe County Master Gardener Association

I predict a shortage of butternut squash in Monroe County:
The hit of our Harvest Brunch is here!

Susan Anderson’s recipe
Butternut Squash Apple Cranberry Casserole

Ingredients
1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples
½ cup fresh or frozen cranberries
½ cup brown sugar
½ cup chopped pecans
¼ cup (4 tablespoons) butter
1-tablespoon flour
1-teaspoon salt
1-teaspoon cinnamon
½ teaspoon nutmeg

Preparation
Butter a 2 to 2 ½ – quart-baking dish. Heat oven to 350 degrees.
I washed the squash, put in microwave for 3 minutes for each pound. Then cut off ends, peeled and cubed. Core apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish. Put cranberries on top.

Combine brown sugar, flour, salt, cinnamon and nutmeg. Sprinkle on top of squash, apples and cranberries. Sprinkle chopped pecans over all and dot with butter. Cover tightly with foil and bake for 50 to 60 minutes, or until squash is tender.