Recipe Summary

Recipe Servings: 6 portionsRecipe Preparation Time: 5 minutesRecipe Cook Time: 50 minutes


½ cup plus 1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®3 lbs butternut squash, peeled, halved, seeded, and diced into 1-inch cubes3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes1 1/3 cup dried cranberries1/4 cup finely chopped flat-leaf parsley1/2 tsp finely chopped fresh thyme1 tbsp Kosher salt1 tsp freshly ground black pepper1/4 tsp cayenne pepper1 heaping cup all-purpose/plain flour


Preheat the oven to 350°F/180°C/gas 4. Grease a 9-by-11-inch baking dish with the 1 tbsp of the extra virgin olive oil and set aside.In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper. Drizzle in the extra virgin olive oil and stir to combine, then add the flour and mix to evenly coat the squash mixture.Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes. Remove from the oven and cool 5 minutes before serving. Courtesy of Chef Suvir Saran