"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."
Category: not set
Cuisine: not set
2 pounds butternut squash peeled, seeded and cubed (about 6 cups)
4 cups water
1 can (21 ounces) apple pie filling
3/4 cup whole-berry cranberry sauce
2 tablespoons orange marmalade
2 tablespoons apricot preserves
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