Pan Roasted Butternut Squash and Apples

3
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings4

A butternut squash side dish recipe to celebrate the flavors of fall when combined with apple and spices

Ingredients
  • 3 tablespoons Parkay® Original Spread-tub
  • 1 pkg (12 oz each) refrigerated butternut squash pieces (12 oz = about 3 cups)
  • 1-1/2 cups chopped Granny Smith apple (1-1/2 cups = 1 large)
  • 1/2 cup apple juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
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Directions
  1. Melt Parkay in large skillet over medium-high heat. Add squash; cook 5 to 7 minutes or until lightly browned, stirring occasionally.
  2. Add apple, apple juice, cinnamon, ginger and salt; stir to combine. Reduce heat; cover and simmer 15 minutes or until squash is tender.
Cook's Tips

Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.

Cook's Tips

Fresh butternut squash may be used in place of the refrigerated squash. It just will take a little more time to peel and cut the squash into pieces.

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Nutrition Information
Calories: 141 View complete nutrition information
Reviews (2)

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Overall Rating

Robin February 13, 2016

I loved this recipe! I used spiced apple cider. You can serve this with oatmeal or on a bed of spinach. Today I am going to try using pears and pear cider, and use as a crepe filling along with spinach and goat cheese! Yummy! Thanks for the inspiration!

Jean December 03, 2015

I thought this would be a recipe I could use to utilize our OVER ABUNDANCE of Butternut Squash from our garden this year.