Two ingredients that are readily available this time of year are apples and squash this recipe use both. I am a great fan of both butternut squash and granny smith apples so this recipe had double appeal to me.
Baked Butternut Squash with Apples
2 tablespoons butter or margarine
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ 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)
¼ cup real maple or maple-flavored syrup
1 tablespoon balsamic vinegar
¼ cup chopped pecans, toasted*
1 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.
2 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.
3 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.
Picture and Recipe BHG