Recipe: Butternut Mango Medley

 

Image: Gail K & daughter-in-law Elise with the Butternut Mango Medley; November 2021

RECIPE: BUTTERNUT MANGO MEDLEY

This recipe was created for my daughter-in-law, Elise, who loves mangos. Dried mangos and cranberries are combined with fall favorites apples and butternut squash to create this easy side dish.

BUTTERNUT MANGO MEDLEY by Gail Kachnycz 8/20/2021 

Serves: 10-12 half cup servings

Prep Time: 5 months; plant butternut squash seeds in April, harvest in September

     Hands on about 20 minutes; bake 30-45 minutes or use slow cooker (about 4 hours on high?) 

Ingredients:

2 cups     Butternut squash, cubed (fresh). If using frozen, cooking time may be longer.

2 cups     Apples, cut up (Mix red apples and green/Granny Smith for eye appeal!)

1 cup      Dried mango. Pull apart into smaller pieces. They will stick to a knife if cut.

1 cup      Dried, sweetened cranberries (Craisins)

1 cup      Apple Cider

Sprinkle Cinnamon: to taste, be generous as this is also a sweetener without sugar. 

Instructions:                                                   Preheat oven to 350 degrees F

Stir to mix the cinnamon into the medley. Add a little water or apple juice/cider to moisten.

Bake, covered, for 30 minutes, then stir to mix & moisten. Check if squash & apples are fork tender. You do not want mushy apples & squash.

If more baking time is needed, check every 10-15 minutes until fork tender.