Butternut Squash Apple Bake

Butternut Squash Apple Bake
published in Light & Tasty August/September 2006, p8

Ingredients

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled, cored and thinly sliced into rings
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions

Arrange squash in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Top with apple rings. Combine the brown sugar, flour and cinnamon; sprinkle over apples. Drizzle with butter.

Cover and bake at 350° for 40-50 minutes or until squash and apples are tender. Yield: 8 servings.

Nutrition Facts: 1 serving equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g protein.
Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.
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Made April 19th as a side dish to Turkey Wild Rice Casserole: Can we say YUM?!?! It was the perfect compliment to the casserole This was my first time with a butternut squash. It was pretty easy to peel and slice, and my apple corer/peeler made preparing the apples a snap too. We LOVED this recipe. It was pretty sweet though.