Fruits for Fall

by Sybil Kaplan October 2, 2018


Roasted butternut squash

I confess. I haven’t fixed Butternut Squash recently because, living in Israel, I haven’t seen it recently or maybe not at all. But when my editor chose it from a list of fall fruits and vegetables, I found these recipes.

Yes, Butternut Squash, with its tan to yellow skin, orange flesh and seeds in the bottom (when cut in half), is – technically a fruit. Its sweet, nutty taste is similar to a pumpkin, and it is said to be a rich source of vitamin C, dietary fiber, zinc, protein, folate and potassium, among many others.

Baked Squash and Cranberries

6 servings

1 2-pound butternut squash, cut in half lengthwise, clean inside and seeds removed

4 Tbsp. butter or margarine, salt to taste and nutmeg

1 cup fresh cranberries or 1 cup dry, reconstituted in water for an hour cranberries*

1/3 cup sugar
1. Preheat oven to 425 degrees F.

2. Peel squash and cut into ¾-inch slices in the shape of half moons.

3. Butter a baking pan and line with squash slices side by side.

4. Season with salt, a dab of butter or margarine and nutmeg.

5. Toss cranberries in a bowl with sugar and spread around squash.

6. Bake in preheated 425 degree F. oven for 30 minutes or until squash is golden brown.

Toss gentlly and serve.
*I was glad to know you could use dry cranberries because that is all we have in Israel, no fresh ones.

Sautéed Cranberries, Squash and Apples

8 servings

1 2-pound butternut squash, peeled, cut in half and cleaned of seeds

2 peeled, cored and ¾-inch cubed apples

2 Tbsp. butter or margarine

2 cups fresh cranberries

Pinch of salt

Juice of 1 lemon, grated peel of 2 lemons

1 tsp. honey
1. Melt butter or margarine in a nonstick pan. Add squash and cranberries and

sauté for 5 minutes.

2. Season with salt, add apples, lemon juice and grated lemon peel. Sauté 5 to 7

minutes, until both are golden and soft to the touch. Add honey.

3. Cool and toss occasionally until golden brown and done. Serve hot.


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