2 teaspoons butter
3 cups cubed (about 1/2 inch) peeled butternut squash
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 cup cubed (about 1/2 inch) peeled Granny Smith apple
2 tablespoons dried cranberries
2 tablespoons chopped walnuts


Melt butter in large skillet coated with nonstick cooking spray over medium heat. Add squash; mix to lightly coat with butter. Add brown sugar, cinnamon, salt, and pepper; mix with large spoon. Add water; cover, bring to a simmer. Reduce heat and simmer 10 minutes. Add apple and cranberries; mix to combine. Cover and simmer 10 minutes or until squash is tender. Add walnuts; mix gently.

Yield: 4 servings.

Helpful Hints:

Serving size: 3/4 cup.
Nutrition Facts Per Serving:
 Calories:  129
Carbohydrates:  23 g
Protein:  2 g
Fat:  4 g
Saturated Fat:  1 g
Cholesterol:  5 mg
Sodium:  170 mg
Fiber:  3 g
Exchanges per serving:

 1 1/2 Bread/Starch, 1/2 Fat.

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