Baked pumpkin with apples and cranberries
4 servings
60 minutes
Baked pumpkin with apples and cranberries is a cozy autumn dish filled with the gentle sweetness of pumpkin, the juiciness of apples, and the light tartness of cranberries. This recipe hails from European culinary traditions where seasonal ingredients are used to create aromatic baked desserts. Tender pieces of pumpkin soaked in caramel notes of brown sugar and nutmeg pair perfectly with apples, while cranberries add a subtle freshness. Butter gives the dish softness and richness, turning it into a true delicacy. Serve this dessert warm, complemented by vanilla ice cream or a dollop of thick sour cream – the perfect combination for a cozy family evening.
1
Preheat the oven to 180 degrees.
2
Peel the pumpkin from the skin and seeds and cut it into small cubes. Remove the core from the apples and cut them into small pieces.
- Butternut squash: 1 piece
- Apple: 2 pieces
3
Lay the pumpkin pieces in an oiled glass dish in an even layer. Top with apples and sprinkle with cranberries.
- Butternut squash: 1 piece
- Apple: 2 pieces
- Cranberry: 60 g
4
Mix sugar, flour, salt, and nutmeg. Sprinkle on the apples.
- Brown sugar: 0.5 glass
- Wheat flour: 1 tablespoon
- Salt: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
5
Place pieces of butter on top.
- Butter: 60 g
6
Bake for 50–60 minutes until the fruits and vegetables are tender.
