Cassie’s Ruminations

Baked Butternut Squash with Apples

This recipe comes from my friend, Christina. She saw my post the other day on roasted butternut squash and told me I had to try this version, which she says is “SO SO SO SO SO delicious.” Oh my goodness, was she right! Shaun’s not much a fan of winter squash, so more for me 😀

Baked Butternut Squash with Apples
Serves 8

2 tbsp butter
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 1/2 lbs cubed butternut squash (1/2 inch cubes)
2 large granny smith apples, cored and cubed (1/2 inch cubes)
1/4 cup real maple syrup
1/4 cup balsamic vinegar
1/2 cup chopped toasted pecans

Preheat oven to 375 degrees F.

Melt the butter in an 8 in X 8 in baking dish. Stir the cinnamon and nutmeg into the butter. Add the squash and toss to combine. Cover the dish with foil and bake for 30 minutes.

While the squash is cooking, whisk together the maple syrup and balsamic vinegar in a mixing bowl. Add the apples and toss to combine. Remove the baking dish from the oven and stir in the apple mixture. Recover the dish with foil and bake for 15 minutes, stir well, recover, and bake for a final 15 minutes, or until the squash and apples are fork tender.

Remove the dish from the oven, uncover, top with the toasted pecans, and serve warm.