Butternut Squash with Apples & Cinnamon

Butternut Squash with Apples and Cinnamon

This is a wonderful way to serve up the extremely nutritious butternut squash and still stay on a healthy eating plan but don’t tell your family and they’ll never guess!   These squash are very sweet from the raisins and applesauce so I don’t use any sugar or sweetners but if you really feel you have to add sugar; please  use a little brown sugar. 

Please, please, please NEVER use artificial sweetners ~ you know they make you fat by messing up your metabolism and wrecking your liver, don’t you!  I try so hard not to lecture but sometimes I just can’t help it.  I care too much about you!

Ok, on to the recipe.  This will make enough for 2 servings so just multiply the entire recipe for more squash or people.  This is one dish I’ve never frozen so if you want to try, please let me know how it holds up.  Leftovers, if there are any, will keep in the refrigerator about 4 days.  We like it cold too, so there’s another option for you.

Sometimes I use the cranberries dried in orange juice.  I get my applesauce from Trader Joe’s when I don’t make my own.  I get the 4 pack of 4 oz servings  and I don’t really use the whole tub, so I can eat what’s leftover while the squash bakes.     

  Gather up all the stuff you’ll need:


  • 1 small butternut squash
  • 1 small apple
  • 4 oz. applesauce
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 1/4 cup coarsely chopped walnuts
  • 1 -2 TBLS butter


  • Cut the squash in two halves and remove the seeds from the bowl.  This is why I like the small squash ~ I can handle them! 

  • Chop the apples.  I like the pieces pretty big but you chop them however you like them. 



  • Fill the squash bowls with the chopped apples and raisins.  If all the apples and raisins don’t fit, set them aside for later.  I’ll show you what to do with them at the end ~ this is one of my favorite parts of the whole recipe!
  • Cover the apples and raisins with the applesauce.  All of the applesauce probably won’t fit so  set that aside with the leftover apples and raisins ~ it just gets better and better


  • Then cover and bake at 350* for 1 hour.      
  • I almost forgot to tell you ~ this is the time you sit down and eat whatever didn’t fit in the squash bowl.  It makes it easier to wait for the squash also. 


  • After 1 hour check to be sure it is done by removing the foil and poking with a fork.
  • If the squash is soft, remove from oven so you can add the walnuts and dot with butter.  If the squash isn’t soft return to the oven and check every 10 -15 minutes until it is soft. 
  • When it is ready, remove from the oven and add the walnuts and butter.   Keep the walnuts in the bowl but slather the butter all over the squash and sprinkle generously with the cinnamon.  
  • Then return to the oven without covering for 10 – 15 minutes.  The squash should be golden and bubbly.     

Sorry this isn’t a video so you could see it bubbling, or better still, I wish you were here to smell it.   Of course, I’d share some with you! ~  It smells wonderful  ~      



3 Responses to “Butternut Squash with Apples & Cinnamon”

  1. порно онлайн — October 30, 2010 @ 1:09 am

    Отличная статья! большое спасибо автору за интересный материал. Удачи в развитии!!! 🙂

    Кстати http://shockeds.ru/9483-hosted_theync_com_37.html я нашел это видео и весь день ржал ))
    для сайта http://www.lifebyjeanie.com

    • admin — October 30, 2010 @ 9:32 am

      Приглашаем Вас и благодарим Вас за Ваши добрые слова, я надеюсь, вы будете продолжать наслаждаться.


  1. Pingback: Dangerous Curves Ahead: Why Butternut Squash Is the New Sweet Potato | MIX | Wellness solutions for a balanced life

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