Recipe 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!
Top Review by 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.
- 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 See How It's Made
- Peel the butternut squash.
- Cut in half lengthwise and scoop out the seeds.
- Cut the squash into cubes about 1 inch square.
- Toss all the ingredients together in a baking dish. Be sure to coat evenly with the olive oil.
- Bake, covered, at 350 degrees for about one hour or until the squash is tender.
- Serve and enjoy your tasty vitamins!