Ace's Fresh Butternut Bake

Submitted by BearsFanJeff

"Butternut squash is a great source of vitamins A, C, and E, hence, the title. This is a simple and healthy dish that looks as good as it tastes. One good sized squash is perfect for this recipe. It's easy enough for a weeknight side dish and colorful enough for a holiday dinner. Thank you to the two butternut squash vines that volunteered their way into my garden this year!"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 7 cups
• Serves: 8-10

ingredients

• 4 cups butternut squash, cubed
• 1 cup apple, diced
• 1⁄2 cup green pepper, diced
• 1⁄2 cup red pepper, diced
• 1⁄2 cup red onion, diced
• 1 large garlic clove, minced
• 3 tablespoons brown sugar
• 1⁄4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

directions

1. Peel the butternut squash.
2. Cut in half lengthwise and scoop out the seeds.
3. Cut the squash into cubes about 1 inch square.
4. Toss all the ingredients together in a baking dish. Be sure to coat evenly with the olive oil.
5. Bake, covered, at 350 degrees for about one hour or until the squash is tender.
6. Serve and enjoy your tasty vitamins!

Reviews

[Lavender Lynn]

We were given a nice butternut squash from someone's garden, and this recipe gave us something tasty to do with it. We took it to a church potluck, where it was enjoyed by many. The squash cooked to creamy perfection and the peppers added a nice medley of flavors. There was more liquid in the casserole than we would have preferred, and wondered if it should be cooked uncovered for part of the time; but in general we were delighted. Made for PAC.