Candied yams are a staple in many Thanksgiving menus. But they can contain so added sugar and fat that they are practically a dessert. Our alternative uses butternut squash, apples, and cranberries!
What you’ll need:
32 oz container of cubed butternut squash, preferably organic
2-3 granny smith apples, peeled and cubed
3 tbsp. of light brown sugar
2 tbsp. of Stevia or Splenda
2 tbsp. of dried cranberries
1 tbsp. of cinnamon
¼ cup of pineapple juice
1 ½ tbsp. of melted butter (optional)
Pinch of salt
Makes 11 servings
How to prepare:
Preheat oven to 400 degrees. Place your container of cubed butternut squash in a large bowl. Peel and dice granny smith apples and add to squash. Add just a pinch of salt to bring out natural flavors, and juice from one lemon to squash and apples and gently mix together. Place mixture in a large glass baking dish, coated with non-stick spray.
Then, add pineapple juice, 2 tbsp. of brown sugar, your Stevia or Splenda, cranberries and melted butter. Add your remaining tbsp. of brown sugar on top. *Note – I forgot to add the cinnamon until cooking had already begun, which is okay, but don’t forget your cinnamon!
Bake for about 40-45 minutes. Let sit for 5-10 minutes. Enjoy!
Nutritional Analysis: 62 calories, 1g fat, 16g carbohydrate and 1g protein per serving.
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