Connect the Dots Ginger | Becky Allen: Clean Eating Butternut & Apple Bake

Thursday, January 5, 2017

Clean Eating Butternut & Apple Bake

Another holiday has come and gone. Goal for Christmas dinner was to be as healthy as possible, and I totally did that this year. We had herb crusted beef tenderloin and a healthy version of Green Bean Casserole, recipes from FIXATE cooking show available with a Beachbody on Demand Membership. Homemade rolls, traditional mashed potatoes. The last thing we had, I am so proud of! It was a Clean Eating Butternut and Apple Bake. And it turned out AMAZING! Even my husband and dad enjoyed it! It was almost like a dessert and we did not miss the sweet potato casserole with marshmallows at all! This was PERFECT! I wanted to share it with you! You don't have to wait for the holidays to enjoy this amazing side! Give it a try and let me know what you think!

Clean Eating Butternut and Apple Bake


  • 1 lb chopped/cubed, peeled butternut squash
  • 2 large apples, peeled, cored and cubed
  • 1 tbsp. coconut oil in liquid state (or olive oil) 
  • 1/4 cup maple syrup
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 cup dried cranberries

1. Place all ingredients in a 1 gallon-size ziplock bag or large container with a tight-fitting lid.
2. Shake well to coat everything in spices and maple syrup.
3. Pour out into a baking dish (I used an 8x8) and bake at 350 F for about 1 hour to 1 hour and 20 minutes. * if you have a deeper baking dish this will take longer in the oven compared to a shallow dish. 
4. Enjoy

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