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.
Shopping List:
- 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)!
DIRECTIONS:
Using a 9 x 13 inch casserole dish, toss in your cubed potatoes and butternut squash.
Add cranberries
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)
- Science
- Nutrition
- 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!
Enjoy,
Anna