Roasted Butternut Squash with Apples

Roasted Butternut Squash with Apples

Fall is in the air and so cool-weather vegetables and apples are ripe for picking. My neighbor just shared with me some of their abundance of squash–butternut, acorn, and spaghetti squash. Yum! Now… to get creative! For years, I simply cooked such beauties, mashed them and adorned them with a little butter and perhaps apple juice for sweetener. I wanted to try something different. Hence, my new creation–Roasted Butternut Squash with Apples.

The recipe is truly easy to make. The squash can roast while you prepare other foods for your meal, so there’s no time lost there. The recipe is below. Read the directions before fixing the dish, as several tasks take place simultaneously (NO, it’s not complicated!). Also, I created a video that shows how simple it really is. The link is below the recipe. Enjoy! Judi

Roasted Butternut Squash with Apples
Makes about 6 Servings (Depending upon the size of the squash)

1 medium size butternut squash, roasted
1 large apple, any type
2 tsp lemon juice
2 Tbsp water
2 Tbsp butter (or amount desired)
2 tsp honey, optional*
Cinnamon to taste

Roast the butternut squash: Preheat oven to 400F. Wash the squash then cut off a thin slice from each end; discard the ends. Split the squash lengthwise and remove the seeds. Coat each half (both inside and outside) with extra virgin olive oil. Place cut side down on an oiled baking sheet or one that was lined with parchment paper. Roast squash about 30 minutes, or until it’s just fork-tender, but not mushy. (Fork test the top half of the squash, not the seed end.) Remove the squash from the oven and leave it on the baking sheet to cool a few minutes.

Meanwhile, while the squash is roasting, peel and core the apple. Cut into bite-size pieces and place them in a bowl. Add the lemon juice and water and toss to coat all pieces. Set aside until squash has roasted.

While the squash is cooling, heat a small pan over medium heat. Add butter and allow it to partially melt. Add the apples AND the juice/water mixture to the pan. Stir in the honey or sweetener, if using it. Sprinkle generously with cinnamon. Stir to combine and allow the apples to stew for 2 to 3 minutes, until they are lightly stewed but not mushy.

While the apples are cooking, remove the squash from the peel, leaving as many bite-size chunks as possible. Place squash in a large bowl. When apples are cooked, pour entire contents of the pan onto the squash. Toss lightly to coat the squash and serve immediately.

*Sweetener is optional in this dish, but does enhance the flavor. If you prefer something other than honey, any sweetener could be used–brown sugar, granulated sugar, maple syrup, maple sugar, agave nectar, or something else your imagination leads you to try!

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