BUTTERNUT SQUASH WITH APPLES AND CRANBERRIES

JANET BURGESS

¼ c. melted margarine

1 medium butternut squash (about 1¾-lb.) cut into ½-inch cubes (about 5 c.)

Take the squash and put into a suitable-sized pot. Cover with water, cover, and bring to a boil. Simmer for a few minutes until a toothpick can penetrate the skin but just the skin; roughly 4-5 minutes. Allow the squash to cool. Peel skin from squash then dice squash in choice of size and shape.  

1 med. apple, cubed

½ c. dried cranberries

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

2 Tbs. packed brown sugar

In a 1½-qt. baking dish, combine all ingredients. Season with salt if desired. Cover and bake 30 minutes in preheated 425°F. oven. Remove cover and bake an additional 15 minutes or until squash is tender.

BROCCOLI AND MUSHROOM CASSEROLE

MARTHA ARNOLD

1½ lb. broccoli or 2 pkg. frozen broccoli

1 container fresh mushrooms

1 can cream of mushroom soup

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