Butternut Squash Apple Cranberry Bake

For a yummy fall side dish, this certainly fits the bill. In fact, I served it for Thanksgiving dinner this year. I found this recipe on Elise's Simply Recipes, but I've made a couple of minor changes to make it more delectable for my palate.

Butternut Squash Apple Cranberry Bake

1 large butternut squash, peeled and cut into 1-inch cubes
2 large tart cooking apples cut into 1/2-inch thick slices (no need to peel)
1/2 cup dried sweetened cranberries (i.e., Craisins), soaked in water or apple juice
1/2 cup brown sugar
1/4 cup (half a stick) butter
1 Tbsp flour
1 tsp salt
1/2 tsp ground nutmeg

Preheat oven to 350F.

Slice and peel squash and apples. Put squash cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.