Butternut Squash Harvest Bake

• melted butter
• 1 butternut squash, peeled, deseeded, thinly sliced
• 1 acorn squash, peeled, deseeded, thinly sliced
• 3 medium sweet potatoes, washed and sliced into thin rounds
• 3 apples, washed, deseeded, thinly sliced
• 1 cup dried cranberries
• ½ cup sliced dried figs
• 2 sticks unsalted butter
• 1 cup local honey
• 1 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ½ cup pecan halves
• ½ cup chopped walnuts

| Preparation | Preheat oven to 400°F. Grease a 9-by-13-inch glass baking dish with melted butter.

In a large pot over medium-high heat, bring water to a boil. Place butternut and acorn squash in boiling water and allow to boil for 10 minutes, then add sweet potatoes and allow both to boil for 20 minutes.

Remove squash and sweet potatoes from heat, drain and rinse.

In the greased baking dish, layer boiled squash and sweet potatoes in a spiraling pattern starting at the inside edge of the pan and working your way toward the center. Layer sliced apples in the same pattern. This should give you one or two nice layers, depending on the size of the squash. Sprinkle cranberries and dried sliced figs on top of the harvest bake.

In a small saucepan, melt butter. Add honey, cinnamon, nutmeg and cloves. Stir well. Drizzle mixture over harvest bake dish, taking care to cover entire dish. Transfer to oven and bake for 20 minutes or until apples are golden. Add nuts and bake for an additional 5 minutes to lightly toast walnuts and pecans. Serve warm.