Ziplist Note: For those of you who use Ziplist, I wanted to let you know that after December 10th, Ziplist will no longer be available. This is an internet-wide issue, and as such any recipes you have saved through Ziplist, from my site or any other won’t be housed in your “Recipe Box” any longer. I wanted to give you a heads up, so you can login to your account and save your recipes in some other format. As far as I understand, you will still be able to access them after the 10th if you have an account with epicurious.com. So sorry for any trouble this causes for you. I’m not sure what issues have caused Ziplist’s impending closure, but would imagine it was a difficult decision for them to make.
The Roasted Butternut Squash with Apples you see before you is loaded with fall flavors. Cinnamon, Nutmeg, maple and brown sugar are all key components in this hearty side dish. It would make a great addition to your Thanksgiving meal or as a companion to several comforting main dishes such as Balsamic Glazed Pork Roast, Bavarian Pot Roast of Wonder, or Pan Fried Chicken with Country Gravy.
Now, let me show you how to make it happen…
Roasted Butternut Squash and Apples
Time: 15 min. prep + 35-40 min. baking
Yield: 6 servings
Recipe adapted from Kitchen Parade
1 1/2 pounds Butternut Squash
2 Tb butter, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp smoked paprika
2 medium apples (gala work great)
1 Tb balsamic vinegar
2 Tb maple syrup
2 Tb brown sugar
1. Preheat your oven to 375 degrees.
2. Grab a beautiful butternut squash. Pop it in the microwave for 3 minutes. This will help with the cutting and peeling process.
3. Slice the bottom and top from the squash.
4. With a sharp vegetable peeler, peel all of the skin off.
5. Slice it in half, right down the middle please. Look at that gorgeous color! Amazing and wonderful, yes?
6. Scoop out the seeds and pulp.
7. Lay each half, flat side down and cut it into strips.
8. Cut the strips into small chunks. Try to make them as uniform as possible. Spray a 9×13 pan with cooking spray and place the cubes inside it.
9. Place 2 Tb butter into a small bowl and melt it in the microwave. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt and 1/4 tsp smoked paprika.
Stir the mixture to combine and pour it over the top of the squash. Stir it all together, making sure all the beautiful orange pieces get coated with the mixture.
10. Cover the pan with foil and bake for 20 minutes.
11. Chop 2 apples into 1/2 inch pieces.
12. Place them in a small bowl and drizzle 1 Tb balsamic vinegar…
2 Tb maple syrup and 2 Tb brown sugar over the top. Stir it well to combine.
13. Carefully take the pan from the oven and unwrap it. Stir in the apple mixture and return the pan to the oven. Bake uncovered for an additional 15 minutes, or until the apples and butternut squash are nice and soft.
Serve immediately and enjoy!