Ingredients

The following ingredients have 6 Servings
  • 1 large butternut squash (peeled and cut in to 1" cubes (about 6 cups diced squash))
  • 2 small apples (peeled)
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup dried cranberries ((optional))
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon tapioca starch (can also sub in regular flour or gluten-free flour, if preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon

Instruction

  • Preheat oven to 350°F. Peel squash and apples. Dice squash into one inch cubes; slice the apples.
  • In a medium bowl, mix together squash, apples and cranberries.
  • Pour in maple syrup, coconut oil, tapioca, salt, nutmeg and cinnamon and toss to evenly distribute.
  • Place mixture in ungreased 7x11-inch baking dish. Cover with foil and bake for 35 minutes; toss to ensure all components are cooked evenly. Place back in oven, and bake for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
  • Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. Season with salt and pepper, to taste.