This recipe makes the most of seasonal vegetables, with a fruity twist the whole family wlll love.
What You Need:
4 C water
2 lbs. butternut squash, peel, seeded and cubed
1 (21 oz.) can of apple pie filling
3/4 C cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade
How to Make It:
Pour the water in a large saucepan.
Place the saucepan over high heat.
Add the squash and allow the water to come to a rapid boil.
Reduce the heat to low and cover the saucepan.
Cook 20 minutes or until the squash is fork tender.
Drain the squash thoroughly in a large colander.
Place the oven temperature to 350 degrees and allow the oven to heat.
Spray the bottom of a large baking dish with a non stick cooking spray.
Spread the pie filling over the bottom of the prepared baking dish.
Layer the squash over the top of the pie filling.
Place the cranberry sauce in a mixing bowl.
Add the apricot preserves and the marmalade.
Stir with a rubber spatula until completely combined.
Pour the mixture over the top of the casserole.
Bake for 20 minutes or until heated all the way through.
8 Servings
Not fond of apricots? Then try pineapple preserves instead.
