Recipe of the Month 

November Recipe - Holiday Butternut Cranberry Bake

(Makes approximately 4 servings)


  • 1 lb. (454 g) chopped/cubed, peeled butternut squash
  • 1 large apple, peeled and cored
  • 1/2 lb. (227 g) bag fresh cranberries
  • 1 tbsp. olive oil (or coconut oil in liquid state)
  • 1/4 cup maple syrup
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 scant tsp. ground cloves
  1. Place all ingredients in a 1 gallon-sized ziplock bag or a large container with a tight-fitting lid.
  2. Shake well to coat everything in spices and maple syrup.
  3. Pour out into baking dish (Mine was 9×13) and bake at 350 F. for about 1 hour to 1 hour and 20 minutes.
  4. Note that if you have a smaller, deeper baking dish that this will take longer in the oven. The bigger and more shallow the dish is, the quicker this will cook. (I do not recommend a cookie sheet due to the cranberries)
  5. Add salt to taste after cooking if needed.

Nutritional Content:
(Data is for 1/4 the recipe)

Calories: 191
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 8 mg
Carbohydrates: 42 gm
Dietary fiber: 7 gm
Sugars: 22 gm
Protein: 2 gm


APRIL Recipe - Chicken, Mushroom & Wild Rice Casserole 

MAY Recipe - Low-Cal Fettuccine Alfredo

JUNE Recipe - Turkey Burgers

JULY Recipe - Patriotic Trifle Recipe

SEPTEMBER Recipe - Maple Cinnamon Applesauce

OCTOBER Recipe - Bison Meatballs

NOVEMBER Recipe - Savory Sweet Potato & Squash Puree

DECEMBER Recipe - Low-Fat Eggnog

MARCH 2014 Recipe - Healthy Irish Soda Bread

NOVEMBER 2014 Recipe - Holiday Butternut Cranberry Bake