Squash Apple Bake Recipe

We recommend this squash and apple bake recipe for the post-bariatric surgery diet, but anyone looking to make healthy eating choices can enjoy the recipe. Butternut squash is a natural source of vitamin C, iron and is high in fiber, while apples provide vitamin C and are recognized for lowering cholesterol levels. This is a perfect, filling side dish for fall, when butternut squash and apples are both in season. 

SERVINGS: 6

INGREDIENTS
1 medium butternut squash, peeled and cut into ¾ inch cubes
2 medium apples, peeled, cored, and cut into thin wedges
1 Tbsp Splenda
1 Tbsp all-purpose flour
¼ cup melted butter
½ tsp salt
2 tsp ground cinnamon

DIRECTIONS

1. Mix squash and apples together in a casserole dish.
2. Combine other ingredients and spoon over squash and apples and mix together.
3. Bake, covered, at 350 degrees F for 50 – 60 minutes, or until tender.
4. If you like a crispier topping, take lid off casserole dish for last 10 minutes of cooking

NUTRITIONAL ANALYSIS PER SERVING (⅙ of a pan)
Calories: 133
Fat: 8 g
Protein: 1 g
Carbohydrate: 17 g
Cholesterol: 20 mg
Sodium: 445 mg
Sugar: 8.3 g