Fruit Laced
Squash Casserole
What You
Need:
4 C
water
2 lbs. butternut
squash, peel, seeded and cubed
1 (21 oz.) can of
apple pie filling
3/4 C cranberry
sauce
2 tbsp. apricot
preserves
2 tbsp. orange
marmalade
How to Make
It:
Pour the water in a
large saucepan.
Place the saucepan
over high heat.
Add the squash and
allow the water to come to a rapid boil.
Reduce the heat to
low and cover the saucepan.
Cook 20 minutes or
until the squash is fork tender.
Drain the squash
thoroughly in a large colander.
Place the oven
temperature to 350 degrees and allow the oven to heat.
Spray the bottom of a
large baking dish with a non stick cooking spray.
Spread the pie
filling over the bottom of the prepared baking dish.
Layer the squash over
the top of the pie filling.
Place the cranberry
sauce in a mixing bowl.
Add the apricot
preserves and the marmalade.
Stir with a rubber
spatula until completely combined.
Pour the mixture over
the top of the casserole.
Bake for 20 minutes
or until heated all the way through.
8
Servings
Not fond of apricots
then try pineapple preserves in this quick, easy and tasty recipe.
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