Butternut Squash-n-Apple Casserole
1 small – medium Butternut squash
2 – 3 apples (small – medium Any kind) *Alternative: Add Trader Joe’s Chunky Spiced Apples
1 jar Trader Joe’s 10 oz. pumpkin butter
1 C walnuts
½ C dried cherries or other dried fruit
2 Tsp. cinnamon
Dash of nutmeg
Dash or more of powdered ginger
1 Tbsp. maple syrup
Heat oven to 350 & spray large deep sided cooking dish. Peel and remove seeds of butternut squash (Trader Joe’s sells them cut up). Peel and core apples. Cut squash and apples into 1 inch or smaller pieces, pour into dish with nuts and dried fruit. Add pumpkin butter, drizzle maple syrup across the top, sprinkle on spices, and toss to mix. Cook for 1 hour 15 minutes. Serves 8 – 12. Serve hot as a side dish or as a dessert with a scoop of vanilla ice cream.
*Next day serving suggestion: add to maple syrup sweetened yogurt*
© Lyn Watson
Ingredients
- 1/2 cup honey
- 1/4 cup molasses
- 1 cup Nature’s Hollow ketchup
- 1 tablespoon Bragg’s cider vinegar
- 1/4 cup pumpkin puree or tomato puree (Without citric acid)
- 1/2 teaspoon paprika
- 1/8 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 teaspoons hot chili powder
- 1/2 cup sautéed onions in 1 tablespoon butter
- 6 drops Vital Heat raw hot pepper sauce
- Pinch black pepper
- Pinch red pepper seeds
Chop onion and sauté it in the butter. Mix all other ingredients in a sauce pan and bring to a boil. Add the onion mixture, reduce heat, cover, and simmer on low for an hour. Stir occasionally. Cool and store in canning jar or other air tight container for up to 3 weeks in the refrigerator.
© Lyn Watson
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