November 19th, 2013

Baked Butternut Squash with Apples

I have loved fall this year so far. Here in Colorado, I feel we have actually had some fall weather rather than skipping from summer to winter. The weather has been absolutely beautiful these last couple of months. But I do feel that all good things must come to an end and winter is quickly approaching in. It also seems that once Thanksgiving is over, it is straight into Christmas and a Winter Wonderland.

I can’t believe that Thanksgiving is next week. My parents will be flying in to visit for the week and it is sure to be a fun filled week. If you are still looking to finish that Thanksgiving menu, this Baked Butternut Squash with Apples may just be the missing piece.

Baked Butternut Squash with Apples

Ingredients:

2 Tbls. butter

1/2 tsp. ground cinnamon

1/4 tsp.  ground nutmeg

1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)

2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)

1/4  cup real maple or maple-flavored syrup

1 Tbls. balsamic vinegar

1/4 cup chopped pecans, toasted

strong>Directions:

Heat oven to 375°F. Place butter in 13×9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.

Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.

Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

*Recipe from Betty Crocker.

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