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


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


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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