Squash Apple Cranberry Bake
This Squash Apple Cranberry Bake is the perfect side dish to serve for any weeknight or holiday meal. It has just the right amount of sweetness and tartness to keep you running back for more! {vegan, gluten-free & paleo}
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Servings: 6 servings
Calories: 169kcal
Ingredients
- 1 large butternut squash peeled and cut in to 1" cubes
- 1 large apple peeled
- 3/4 cup fresh or frozen cranberries
- ¼ cup maple syrup
- 2 tbsp. coconut oil melted
- 1 tbsp. tapioca starch can also sub in regular flour or gluten-free flour, if preferred
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1 tsp. cinnamon
Instructions
- Preheat oven to 350°F. Peel squash and apples. Dice squash into one inch cubes. Thinly slice the apples.
- In a medium bowl, mix together squash, apples and cranberries.
- Pour in maple syrup, coconut oil, tapioca, salt, nutmeg and cinnamon and toss to evenly distribute.
- Place mixture in ungreased 7x11-inch baking dish. Cover with foil and bake for 25 minutes, and then toss to ensure all components are cooked evenly. Place back in oven, and bake for an additional 25-35 minutes.
Nutrition
Calories: 169kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 166mg | Potassium: 513mg | Fiber: 4g | Sugar: 15g | Vitamin A: 13304IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 1mg
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