Squash and Apple Bake (with a Caramel Flair)

Last weekend, my lifelong friend, Brenda, had us over for the evening, and she made a scrumptious dinner (as always) which included a memorable autumn side dish that was the perfect blend of fruit and veggies with a hint of caramel sauce. Brenda said it was from a Betty Crocker cookbook she’d received for a wedding shower gift (nearly 50 years ago). Over the years, her treasured recipe book completely fell apart, and today she only has two pages remaining. This recipe is on one of those two. She says the only variation from the above recipe is that she uses cinnamon instead of mace, and recently, she’s found that she can find butternut squash already cubed at her local grocery, which saves her a lot of time and effort!                Here’s what it looks like when it’s still warm from the oven, and here are the happy dinner guests who enjoyed it with me! Thank you, Bren!

P.S.—Stay tuned next Saturday! Larry’s wife, Kari, was at a medical meeting and couldn’t make it for dinner, so Larry (in the middle of this photo) brought us some mouth-watering date bars that his mom used to make. He says he will let me share his mother’s recipe this coming week. ALSO, if you have a family favorite that isn’t easily accessible on allrecipes.com or current cookbooks—or you’ve developed a recipe that you love and would be willing to share, I’d happily include it sometime! Just send me “your favorite” with some photos to kathrynwarmstrong at gmail.com. Also (as some of you have cooking blogs), if  you want to send me a link to your blog, I’ll share that along with your recipe!

And let the peace of God rule in your hearts, to the which also ye are called in one body; and be ye thankful” (Colossians 3:15).

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