butternut squash/apple bake

This is really a version of Dr. Fuhrman's sweet potato apple bake, but I tried it with butternut squash instead of sweet potato, since we get the squash locally for much of the winter.

1/2 large or 1 medium butternut squash
2 apples
2/3 cup raw cranberries, fresh or frozen
1/2 cup raisins
2/3 cup orange juice (I used mandarin oranges)
1/2-1 tsp cinnamon

Preheat the oven to 350 F. Cut the squash in half lengthwise, and dig out the seeds and stringy stuff. I found scraping it with a knife first frees up the stringy stuff, and then a spoon can remove it. Peel the squash. I recently got what I think is called a t-peeler. This worked great. Here's a picture showing the t-peeler at top left, and the chopped squash:

Next, peel and chop the apples. Combine everything in a baking dish. Cover with foil. Bake for 1 hour, 15 minutes. In the last 15 minutes, add the cinnamon and remove the foil to toast it a bit.

I forgot to take a picture of the finished project. Here's a picture of a version with sweet potatoes instead of squash:

Note on modifications: I recently tried this with beets and squash and didn't like it as much. It's better just with the squash!