Roasted Butternut Squash with 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 9x13 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!

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