The apples, cinnamon and maple syrup permeate the butternut squash and make this a delicious vegetable dish. This is a healthier version of an original recipe that calls for real butter … the next time I try it, I’m going to experiment with fresh cranberries added to the mix. I’ll be sure to let you know how it turns out! 

1. Preheat oven to 400 degrees.  

2. Combine in heavy saucepan over medium heat:

3 Tbsp Earth Balance Buttery Sticks

¼ cup real maple syrup

¼ cup cranberry or cranapple juice

1 tsp cinnamon

½ tsp pumpkin pie spice 

3. Once buttery spread has melted, turn heat down and let sauce simmer for 5 minutes. 

4. Layer in ungreased 8x8” baking dish:

1 large butternut squash, peeled, sliced in half lengthwise, seeded and cut in 1" slices crosswise

3 Granny Smith apples, peeled, cored and cut into thin slices 

5. Sprinkle lightly with salt. Pour maple cinnamon sauce over top. Cover with aluminum foil. 

6. Bake for 30 minutes. Uncover and bake 10-15 minutes longer until squash is fork tender, basting every 5 minutes with maple cinnamon sauce.