Monday, November 14, 2011

Maple-Roasted Butternut Squash and Apples

Thanks to the CSA box, we have a constant oversupply of squash and apples. I figured I'd get two birds with one stone with this recipe (finally finishing off the apples only to have more arrive the next day!). I'm not a huge fan of overly sweet squash recipes, but the flavours of this dish worked for me, even more so the next day. Best of all, no need to peel the apples for this recipe. I little time saved is a good thing!

One year ago: Lamb Stew with Spinach and Garbanzo Beans
Two years ago: Cheesy Mashed Potatoes

Maple-Roasted Butternut Squash and Apples (from All About Roasting)

1 butternut squash (about 2 1/2 lbs), peeled, seeded, and cut into 3/4" chunks
2 tart, crisp apples (about 1 lb), quartered and cut into 1" chunks
2 tbsp unsalted butter, melted
2 tbsp extra-virgin olive oil
2 tbsp maple syrup
2 tsp minced fresh marjoram/rosemary/thyme/sage
kosher salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and chopped

1. Preheat oven to 400F. Line 2 baking sheets with parchment paper (you'll want to spread out the food so it doesn't become mush!).
2. Combine squash and apples in a large bowl and drizzle with butter, olive oil, and maple syrup. Season with herb and salt and pepper. Toss to coat.
3. Arrange mixture on baking sheets in a single layer.
4. Roast, turning with a metal spatula once or twice until squash is caramelized and tender, about 40 minutes.
5. Sprinkle with nuts and serve.

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