Make the most of the fall season with this lusciously sweet butternut squash and apple side dish. Brown sugar and cinnamon add depth while dried cranberries lend a delightfully tart flavor.
Recipe yields 4 servings
With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.
Chop peeled squash into 1-inch dice. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.Alternatively, cook the frozen squash according to the package directions. In a saucepan, place cooked squash. Add the applesauce, sugar, salt, cinnamon, dried cranberries and sage and stir to combine. Cook over medium heat until heated through, about 5 minutes.