This recipe is a great one for your Thanksgiving meal or any autumn evening. The best part is it’s the perfect recipe for your kids to help with.
- Butternut Squash (two bags frozen or two large squash peeled, seeded and cubed) Note: Fresh butternut squash will hold their shape better – more firm, less mush – but frozen is certainly easier
- Two baking potatoes (you can use sweet potatoes as well)
- Two apples (we used honeycrisp) peeled and chopped
- 1 cup of dried cranberries
- A teaspoon each of cinnamon and curry
- 1/4 cup of olive oil (give or take)
- 1/4 cup water
(I think pecans or walnuts would be a welcome addition if you have them on hand)!
Using a 9 x 13 inch casserole dish, toss in your cubed potatoes and butternut squash.
Add olive oil and stir ingredients.
Add water. Sprinkle your spices across the top. Cover and put into a 375 degree farenheit oven.
When you can pierce the potatoes easily with a fork, add your apples. Stir the ingredients and put back in the oven, uncovered.
When the apples are tender, you are finished!
TODDLER TAKE AWAYS:
- Math (measuring, temperature, time)
- Cooking skills
This makes enough to serve 8! And the best part is that the often picky 3-year-old will eat because he made it!