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Harvest Squash Medley

4.7 | 3 Reviews
Total Time:Prep: 25 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Ruth Cowley, Pipe Creek, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. —Ruth Cowley, Pipe Creek, Texas

TEST KITCHEN APPROVED

Harvest Squash Medley

4.7 | 3 Reviews Add your review
Yield:10 servings
Prep:25 min
Cook:1 hour
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Ingredients

  • 6 cups water
  • 1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 3 tablespoons butter
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 small apples, peeled and sliced
  • 1/2 cup chopped walnuts, toasted
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Directions

  1. In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish.
  2. In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
  3. Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.
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