Butternut Squash, Apple and Cranberry Gratin
A potluck favorite
Servings: 12 servings
Calories: 224kcal
Ingredients
- 6 tablespoons fat, like olive oil, coconut oil, vegan spread, butter or ghee (melt the solid fats before using)
- 3 pounds butternut squash cut into small cubes
- 3 large apples cored, peeled and diced
- A large handful of dried cranberries about a cup
- A large handful pecan halves, optional (walnuts or hazelnuts are nice, too)
- ¼ cup parsley fresh or dried
- 1 teaspoon dried thyme (less if using fresh)
- large pinch of cayenne pepper
- salt and pepper to taste
- ¾ cup flour
Instructions
- Preheat oven to 350° F/180°C and prepare a 9 x 13" (or similar) baking dish with cooking spray
- Toss everything but the flour into your largest mixing bowl and mix well.
- Sprinkle in the flour and turn until everything is coated.
- Transfer to the baking dish and bake until the butternut squash and apples are soft, start checking around 30 minutes. The total time will depend on the variety of squash you've chosen and how large you've cut the pieces.
- The gratin is tasty at slightly warmer than room temperature but it's better warm. It can be easily reheated in an oven or large microwave.
Notes
Nutrition notes assume you'll use flour and add pecans.
Nutrition
Serving: 0.75cup | Calories: 224kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Fiber: 5g