Submitted by Christopher Peirce
Autumn Harvest Bake
A lighter accompaniment to Turkey. All the flavors of Thanksgiving without swimming butter and sugar.
Dried cranberries (or other dried fruit) can be substituted for the fresh cranberries, if the fresh are not available.
1 tablespoon molasses
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon mace
A good pinch of kosher salt (or to taste)
4 cups butternut squash chunks (roughly 1″ cubes)
3 cups pear chunks (roughly 1″ cubes)
2 cups apple chunks (roughly 1″ cubes) (baking apples work best)
1 cup fresh cranberries
2 tablespoons melted unsalted butter
1. Preheat oven to 350 degrees.
2. In a small bowl, stir together melted butter, molasses, cinnamon, ginger, nutmeg, mace, and salt. Set aside.
3. In a large bowl, toss together butternut squash, pears, apples and cranberries. Pour butter mixture over it and toss until well distributed.
4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Serve hot.
This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.
Number of Servings: 10
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