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Butternut Squash Bake with Cranberries and Apples

Lindsey Johnson
  • 65 minutes
  • Serves 8 to 10

INGREDIENTS

3

Apples, medium

1

Butternut squash, medium

2 cups

Cranberries, fresh or frozen

2 tbsp

Herbs, fresh

1

Orange, Juice and zest of large

2 tbsp

Maple syrup, pure

1

Sea salt and pepper

2 tsp

Olive oil plus more, extra virgin