In Pursuit of Flavors

Lucy: We are joining with Easy Blog and the Canadian Cats Blog today to give Uncle Bob (can we call you “uncle,” Uncle Bob?) can make some different suppers for him and Aunt Jean (can we call you “aunt,” Aunt Jean?).

Lucy: Xena and I help keep the floor clean when Mom is cooking, so we can tell you, this dish we’re about to give you the recipe for is super yummy. And it’s dog and cat friendly right up to the point where you add the raisins. It’s supposed to be cran-raisins, which we could eat, but Mom uses raisins ’cause they don’t have any added sugar. If you don’t care about things like added sugar, go with the dried cranberries so we can eat some of it, cause it’s even yummier that way.


Mom forgot to take a picture of it when she took it out of the oven, and her and Dad dove into it, so this is all that’s left. At least we caught her before she ate it all for lunch today.

Xena: We hear this is really easy to make once you get past the killing the squash part. Here’s how you do it.

Part 1: Get one butternut squash and nuke it in the microwave for about 4 or 5 minutes to soften it a little. Be sure to poke some holes in it with a fork first so it is injured and doesn’t get away. Then peel it with an apple peeler if you have one, or just a paring knife if you don’t. Slice open it’s belly and remove all the seeds. We like to eat any guts, er seeds, that miss the trash can. Cut up what’s left into smallish cubes, or even medium size cubes if you’re in a hurry or don’t like cutting. Just so it fits in your mouth when it’s cooked. Dump it all in a great big bowl.

Part 2: Core and chop up 3 or 4 apples. We don’t care what kind, as long as they cook good in the oven. No need to peel them. Dump them in with the squash.

Part 3: Dump in 1/4 cup of butter, 1/2 to 1 cup dried cranberries or raisins, 1/4 teaspoon each of cinnamon and nutmeg, and about 3 tablespoons of sugar. (Mommy uses Stevia – it’s that sugar thing again.)

Lucy: This next part involves heat and fire, so I’ll take it from here. After mixing everything up, dump it in a great big casserole dish, the bigger the better – like 3 quarts – and put it in a hot oven that’s set to 425F/220C degrees. Cook it for 30 minutes, then lower temperature to 350F/175C degrees and keep cooking for another hour. It will be done and ready to eat. HOWEVER, after the first 30 minutes, our Mom lowers the temp to 325F/163C and cooks it for about 2 and a half or 3 more hours. That way, it shrivels up and is sweet like a dessert.

Lucy and Xena: Whichever way you cook it, it’s yummy-scrumpdilyishus! Uh Mom, did you just eat all that? And you didn’t save any for Dad? Or us?

Pee S: This makes a very large amount, so you might want to either just get a small butternut squash and use 2 or 3 apples or you might want to just use half the squash.

30 thoughts on “In Pursuit of Flavors

  1. We kind of make that but a little different. We put Quaker Oats, pecans and use maple syrup and we call it Acorn squash apple pie.
    Your Friend
    Sweet William The Scot

    Liked by 1 person

  2. That sounds like a super tasty recipe. We bet our pawrents would like it too. When we have left overs our pawrents put meal sized portions in small containers and freezes them so they don’t have to cook so often.


  3. That sounds like a big winner..and we dry our own cranberries so there is no sugar added…though even so there is more than in a plain raisin…We have lots of stevia here, too…only time we use real sugar is for hummingbirds, BOL!

    Will try this soon…no trips to the store, we just did than today…so we can hunker down again…well, except when petcretary goes to her work…

    Liked by 1 person

      1. We have an ‘excalcibar’ I think that is what its called…dehydrator. Put the cranberries on the trays, and just let them dry till they are a wee bit leathery. Or you can coat them in some oil and stevia…just enough to add a bit of shine, you don’t want them too wet. Then they go in sealed mason jars.They keep quite well.
        Or we just throw a bag in the freezer to be at our fingertips when we want some. Fresh/frozen ones work well in a recipe like yours, cause the cooking pops them open, then they release a lot of the moisture they had. And truly those berries while tart…well they are good without any sugar. Try it, you may like it!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.