Butternut Squash with Caramelized Apples has been my favorite plant-based recipe this week. I've eaten it as a side for dinner and as the main course for breakfast. The savory taste of the butternut squash blended with the glazed, cinnamon apples made me think of Thanksgiving. The texture and sweetness reminded me of Memaw's baked sweet potatoes minus the marshmallows. ;D
HERE'S ALL IT TAKES
serves 4 to 6
- 1 medium butternut squash
- 4 tablespoons butter
- 2 apples, peeled, cored and chopped
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Heat oven to 400°F.
Cut the squash into quarters. Remove the seeds and save them for roasting. Scrape all the fibers and discard. Lightly oil the flesh side of the squash and place in a baking dish. Bake for about 30 to 40 minutes, until completely fork tender. Once cooked tender, allow to cool. Remove skin and discard. Mash the squash until smooth. (I used my hand blender to get super smooth texture.)
In a large skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon and nutmeg. Sauté until the sugar is dissolved and the apples are tender, about 5 minutes. Stir occasionally to keep apples coated with the syrup.
Fold the apples with the glaze into the mashed butternut squash. Serve hot.