Ingredients
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)4 cups water1 can (21 ounces) apple pie filling3/4 cup whole-berry cranberry sauce2 tablespoons orange marmalade2 tablespoons apricot preserves
Preparation
In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.
