Harvest Fruit Bake

Ingredients

½ butternut squash

4 apples

6 oz. fresh cranberries

¼ cup light brown sugar

½ tsp. cinnamon

¼ tsp. sea salt

1/8 tsp. nutmeg

1/8 tsp. allspice

1/8 tsp. cardamom

3 tbsp. raspberry preserves

2 tbsp. butter


Instructions:

1. Cut butternut squash in half, scoop out seeds and inner membranes, then bake at 400° for 30 minutes.
2. Peel apples and cut into slices.  Lightly grease a 9 inch baking dish and lay apple slices across bottom. 
3. Remove squash from oven and after it is cool enough to handle, peel away outside.  Cut into ½ inch cubes, and lay on top of apples.
4. Preheat oven to 350°.
5. Pour cranberries on top of apples and squash.
6. Melt preserves in microwave and then pour over the top.
7. Sprinkle brown sugar, salt, and spices evenly across the top.
8. Cut butter into thin slices and lay across the top.
9. Bake for 30 minutes at 350° or until cranberries are soft.