Sweet Roasted Butternut Squash and Apples
This Roasted Butternut Squash and Apples dish is a great fall or winter side dish. It’s packed full of naturally sweet ingredients (like apples raisins, and dates) and warm fall flavors (like cinnamon and nutmeg). This recipe was inspired by my apple crisp recipe, but made into a side dish.
Serve warm or cold, though warm will bring out more of the spices. If you want to bring the dish to another level, toss in some greens to make it a salad.
Sweet Roasted Butternut Squash and Apples
2019-12-23 00:11:12
Ingredients
- 1 medium butternut squash (or 4-5 cups cubes)
- 3-4 cups red apples, chopped
- ½ cup raisins (or dried cranberries)
- ½ cup raw walnuts or pecans, chopped (optional)
Sauce
- ½ cup pitted dates, chopped (or ½ cup raisins)
- ¾ cup water
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup red apples, chopped
Instructions
- Preheat the oven to 400F.
- Wash the butternut squash. Peel the skin (a potato peeler works or just cut it off while chopping) Cut the squash down the middle (the long way) and remove the seeds. Chop the butternut squash into cubes. Place the squash in a large glass dish.
- Wash and chop the apples. Place in the glass dish and stir in the raisins.
- In a high speed blender, combine the dates, and lemon juice. Blend until smooth. Then add the cinnamon, nutmeg, and apples. Blend again until smooth as possible. It may be helpful to stop the blender and scrape down the sides to help things blend better. Pour the sauce over the squash and apples.
- Place the glass dish in the oven and bake for 50-60 minutes. Stir the mixture every 20 minutes or so. If the squash is not cooking well after 40 minutes, stir in an additional ¼ cup of water to the dish. And continue to bake for at least 20 minutes to help it cook well.
Kristina DeMuth https://kristinademuth.com/
Kristina DeMuth
Kristina DeMuth