There were several large cooking apples left in the bushel basket in the garage. All I needed was a lovely butternut squash and a few staple ingredients to create a yummy fall side-dish. Use organic ingredients whenever possible 🙂
*Pierce your butternut squash with a sharp knife and place in the oven as it is pre-heating. Warming up the squash a bit will make cutting it easier. I sliced the squash in half, removed the seeds, and then peeled the skin with a potato peeler.
#1 Cut a 2 pound butternut squash into 1/2 inch pieces. Arrange the pieces in an ungreased 9 x 12 baking dish.
#2 Cut 2-3 baking apples into 1/2 inch pieces. I left the skins on for texture and color! Arrange the apples on top of the squash.
#3 Mix 1/3 cup of packed brown sugar, 3 tablespoons of melted butter, 1 tablespoon of flour, 1 teaspoon of sea salt, and 1/2 teaspoon of cinnamon in a small bowl.
#4 Pour this mixture on top of the squash and apples and gently blend. Cover and bake for 40 minutes at 350 degrees.
This dish serves 6 and is TOO good! It tastes like pumpkin and apple pie without the heavy crust.
Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.