Butternut Squash Apple Cranberry Bake with Oatmeal Streusel Topping

Storage Instructions

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed (6–8 cups)

• 2 medium sweet apples, diced

• 1 cup fresh or frozen cranberries

• ¼ cup pure maple syrup

• 1 ½–2 tsp pumpkin pie spice

• 1 tbsp water (only if needed)

Oat Topping (Oil-Free)

• 1 cup (gluten-free) rolled oats

• ⅓ cup unsweetened applesauce

• 2 ripe spotted bananas, mashed

• 1 tsp cinnamon

• Pinch of salt (optional)

• ¼ cup chopped walnuts (optional)

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Directions:

1. Preheat
Preheat oven to 375°F (190°C).

2. Prepare the Filling
In a large bowl, combine the squash, apples, cranberries, maple syrup, and pumpkin pie spice. Toss to coat. Add 1 tbsp water only if needed to help the spices stick.
Spread the mixture evenly into a 9×13 casserole dish.

3. Make the Topping
In a medium bowl, mix the oats, applesauce, mashed banana, cinnamon, and salt. Fold in the walnuts if using.
Drop the topping over the fruit in small dollops rather than covering the whole dish.

4. Bake
Bake for 45 minutes, checking after 30 to ensure the topping doesn’t burn. Bake until the squash is tender, cranberries burst, and the topping is lightly golden.

5. Serve
Let rest 10–15 minutes before serving to allow the juices to thicken.

 Do you every buy fresh cranberries? What do you do with them?

Wishing everyone a joyous Thanksgiving….