Butternut Squash with Apples & Cranberries

  • Cooking time45
  • Prep time15
  • Servings4
recipe image Courge musquée avec pommes et canneberges


  • 0.25 cup Becel® Buttery Taste margarine*, melted
  • 1 medium butternut squash, (about 1-3/4 lbs./0.8kg), cut into 1/2-inch cubes
  • 1 medium apple, cubed
  • 0.5 cup dried cranberries
  • 2 Tbsp. firmly packed brown sugar
  • 0.25 tsp. ground cinnamon
  • 0.25 tsp. ground nutmeg, (optional)


Preheat oven to 425°F (220°C). Combine Becel® Buttery Taste margarine* and all ingredients in 1½-quart (1.5L) baking dish. Bake covered 30 minutes. Remove cover and bake until squash is tender, about 15 minutes.