4 Reviews

This was the star of Sunday dinner, delicious! I made it into a casserole and used a butternut squash, cut back on the sugar to 1 table spoon of Splenda brown mix and followed the recipe for the rest of it. turned out sooo delicious!! Thanks for posting Bergy!

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Derf March 12, 2008

This is one of our favorite side dishes - easy, colorful and always well received.
Glad to see it in print so others can enjoy

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waynejohn1234 October 24, 2011

Bergy, I LOVE YOUR RECIPES!!! I made this a few weeks ago minus the spices and only used 1 TBS brown sugar and 1 TBS butter for 1/2 sweet dumpling squash, and one large apple. I also added some rotisserie chicken. I cooked the squash that was cut in half & seeded in a pan with 1/2 inch water, with the cut side down, for about 45 minutes. Then I cooled it enough to handle and peeled it, cut it into chunks and mixed it with the apples in a casserole and baked 10 minutes covered, then added 1 cup rotisserie chicken and covered and baked 15 minutes, then I put the dried cranberries on just as I was bringing it to the table. My mom and I LOVED it, and so did my 15 yo Son! I took it to potluck last night, again with out spices, used 1 sweet dumpling, 2 apples, 1 TBS butter and brown sugar. Everyone loved it! Thanks for the idea!

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razzintaz October 19, 2007

I made these mainly for my hubby as I don't much care for cooked apples. He raved and I was pleasantly suprised by how much I enjoyed this. I had one huge acorn squash and simply cut it in half and divided the filling. I confess to cooking it in the microwave too. It still came out good! It took 18 minutes covered with plastic wrap. This is a definite repeat recipe although I plan to claim more of the cranberries next time. Thanks Bergy for another winner! =)

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Susie D October 21, 2006
Squash With Apples & Cranberries