Diabetic Cooking

Butternut Squash with Apples, Cranberries, and Walnuts

If you want to kick up butternut squash a notch, try this seasonal version that adds apples, cranberries and walnuts to the classic side dish. As eye-catching as it is tasty, this star side is simple enough to make on a busy weeknight but impressive enough to serve at a dinner party. 



  • 2 teaspoons butter
  • 3 cups cubed (about 1/2 inch) peeled butternut squash
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup water
  • 1 cup cubed (about 1/2 inch) peeled Granny Smith apple
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped walnuts


Melt butter in large skillet coated with nonstick cooking spray over medium heat. Add squash; mix to lightly coat with butter. Add brown sugar, cinnamon, salt, and pepper; mix with large spoon. Add water; cover, bring to a simmer. Reduce heat and simmer 10 minutes. Add apple and cranberries; mix to combine. Cover and simmer 10 minutes or until squash is tender. Add walnuts; mix gently.

Yield: 4 servings.

Serving size: 3/4 cup.

Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 23 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 170 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.

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