Butternut squash apples raisins cinnamon is a delicious vegan recipe for any meal or festive occasion including Thanksgiving, and will make about 12 servings as a side dish. Preparation time is about 15 minutes and cooking time is about 30 minutes in a microwave oven. Leftovers can be stored in a covered container in the refrigerator for a few days.
Butternut Squash Apples Raisins Cinnamon Ingredients:
Butternut Squash Apples Raisins Cinnamon Cooking Utensils:
Butternut Squash Apples Raisins Cinnamon Preparation:
Wash the butternut squash. Cut off the stem end and peel with a heavy duty vegetable peeler. Cut out the bottom end and split the butternut squash lengthwise. Scoop out the seeds from the cavity (If desired, save the seeds for toasting). Slice the peeled butternut squash into 1/2 inch (1-1/2 cm.) cubes and place in a covered baking dish.
Wash and core the apples. Cut into slices and cut the slices into 1/2 inch pieces. Add to the baking dish. Add the raisins and cinnamon. Mix well, cover, and bake in a microwave oven set on “high”, or in a conventional oven set at 350 degrees F. until the squash pieces are tender. Mix about every 10 minutes during the baking process.
Remove from the oven and mix again.
Server and Enjoy!
The photo shows the baked butternut squash apples and raisins served with raisin almond rice.