Squash Medley

[Dee]

This is a Great Thanksgiving side dish!
6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter (Earth Balance, dairy & soy free)
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

In a large saucepan, bring water to a boil. Add squash and sweet potato and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13-in. x 9-in. baking dish.
In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg.
Bring to a boil, stirring constantly.
Pour over squash and sweet potatoes. Cover and bake at 350° for 30 minutes, stirring occasionally.
Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.