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As I have said before, a big part of this blog is encouraging everyone to sample new foods and recipes. Winter squash is a veggie with lots of nutrients and inexpensive (unless you buy an enormous, heavy one).

If the Butternut Squash Soup recipe from the last blog special was not for you, do not give up on winter squash yet. How you prepare a food can make a big difference between liking and disliking it.

Give this spiced squash casserole a try and watch the steps in the video too.

Squash, Apple, and Cranberry Casserole (serves 6)

A new take on a holiday-inspired casserole with fruits and vegetables. Try with ham or pork for a tasty meal.

3 cups diced winter squash (such as butternut or acorn)
2 medium baking apples (such as Granny Smith), cored and cubed
1/2 tsp nutmeg
1 tsp cinnamon
1 Tbsp brown sugar
1/4 cup dried cranberries
2 Tbsp chopped walnuts (optional)

    1. Preheat oven to 350°F.
    2. Add cubed squash and apples in an 8x8 inch pan. Mix with a spoon.
    3. Sprinkle nutmeg, cinnamon brown sugar, and dried cranberries over squash and apple mixture. Mix with a spoon to distribute seasonings.
    4. Cover pan with aluminum foil. Bake for 45-60 minutes, or until squash and apples are tender.
    5. If desired, sprinkle walnuts or other nuts over top after baking.
      Tip: Cut apples into larger pieces, and squash into smaller pieces. The apples will cook faster than the squash.

      Nutritional analysis per serving: 80 calories, 0g fat, 0mg sodium, 19g carbohydrate, 3g fiber, 1g protein

      Adapted: Illinois Nutrition Education Programs, Let's Eat for Health, Illinois!