Such familiar ingredients (butternut squash, apples, maple syrup and warm fall spices) somehow create unexpected layers of flavor and color. One of the prettiest dishes to ever hit a table, yes?! so festive for special occasions like Thanksgiving but simple enough for weekend suppers too.
When I was first learning to cook, I had three church cookbooks, a 3x5 box for recipes clipped from newspapers and, over time, a stack of Pillsbury cookbooks, the ones from the grocery store check-out lane.
Then, as my cooking style veered toward ‘whole’ and ‘real’ ingredients, the Pillsbury-product heavy recipes no longer appealed. So I hadn’t bought a Pillsbury cookbook in years until somehow, last year’s November issue grabbed my attention. And hey! it was a nice little recipe book, with short and seasonal recipes, good pictures, a focus on eating healthfully – all in all, my kind of recipe inspiration! If you find yourself with an extra minute waiting in a grocery line, you might scan the current issue, just to see.
This squash and apple dish is the first recipe from the Pillsbury cookbook. And honestly, it caught me by surprise – the layers of flavor are just so good, that brightness of cinnamon, that smokiness of curry, the familiar bites of winter squash and apple.
It would be a hit, I think, at Thanksgiving, especially in a buffet since it’s good served both hot and at room temperature. Later, I’d serve it with ham, perhaps pork, perhaps lamb. It has a festive feel that makes it perfect for holiday tables but a Saturday night supper, too.
HOW TO CUT, PEEL & CUBE A BUTTERNUT SQUASH AND KEEP ALL TEN FINGERS Consider this a public service announcement for it turns out, I'm not alone in approaching a butternut squash with wary eyes. They're dense and unwieldy, perhaps better left alone. No more. Just this week I posted a step-by-step photo guide to cutting up a butternut squash at A Veggie Venture. Learning the right technique is a revelation, I've been squash-crazy ever since learning, finally, how to tackle one of these guys.
RECIPE for ROASTED BUTTERNUT SQUASH & APPLE
Time to table: 1-1/4 hours
Makes 4 cups
- 1 butternut squash, about 1-1/2 pounds, washed well
- 1 tablespoon butter, melted
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 2 apples, cored, chopped into half-inch pieces
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar (don’t skip)
Set oven to 375F. Place a glass or ceramic baking dish in the oven to preheat.
SQUASH Place the squash in the microwave for 3 minutes to soften (see TIPS). Remove the skin, seeds and membrane, then into half-inch cubes (see How to Cut, Peel & Cube a Butternut Squash). In a large bowl (see TIPS), toss the squash with remaining squash ingredients, coating the cubes well with butter and spices. Transfer to baking dish. Cover with foil and bake for 20 minutes.
APPLES Combine apples, maple syrup and balsamic vinegar. Arrange apples over the squash. Re-cover with foil, bake for another 10 minutes.
Uncover the dish, stir and bake for about another 30 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed. Taste and adjust the seasoning. Serve immediately.
A Menu for a Fall Feast
More Favorite Winter Squash Recipes
from Kitchen Parade
~ Steamed Butternut Squash ~
~ Butternut Squash with Maple Glaze ~
~ Savory Bread Pudding with Butternut Squash, Chard & Cheddar ~
~ more winter squash recipes ~
from A Veggie Venture
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