It’s probably not so secret knowledge that butternut squash and apples pair well together in recipes. They enhance each other’s best qualities, much like a marriage. Well, maybe I should rephrase that sentence to say much like a “good” marriage. I know to be careful when I label a good marriage. From experience, I can boast about 30 happy years of marriage (total years of marriage: 48 – LOL).
So when pairing ingredients, I consider what essential qualities each bring to the recipe. The butternut squash is a fiber-rich winter squash that is so versatile it can be used in sweet and savory recipes. The apple is equal with its own nutritional value and versatility and can be eaten raw, dried, and added to baked goods and side dishes.
For more butternut recipes, just type “butternut squash” into the search box (to the right) and more than a dozen recipes will show up to whet your appetite for more!
As for more happy years of marriage, I’m working on 31 although it is especially challenging during this pandemic. Truthfully tho, hubby is an all-around good guy and puts up with my adventures in the kitchen (dirty pots and pans as well). His reward: he is well fed!
Basic ingredients are butternut squash, apples, walnuts, spices, and herbs.
Apples drizzled with olive oil and mixed with rosemary.
Cooked apples with walnuts added.
When finished cooking and combining ingredients, drizzle with maple syrup for a touch of sweetness. If you want to mash the butternut squash and then add the apples, that’s another way to go too.
The perfect recipe for fall and pairs nicely with pork loin, roast, or stand-alone vegetable dish.
- 3 cups butternut squash, diced small (cooks down to 2 cups)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- 2 cups apple, diced small
- ½ teaspoon fresh rosemary, minced
- ¼ cup waltnuts, coarsely chopped
- Extra-virgin olive oil
- Kosher salt
- Optional: Maple syrup drizzle (adds a touch of sweetness)
- PREP: Preheat oven to 375 degrees. Line 2 baking trays with non-stick foil or silpat sheet.
- Drizzle olive oil over butternut squash in a large mixing bowl and toss with salt, cinnamon, and cayenne. Lay squash on prepared tray and place in the oven to roast for about 30 minutes. Squash will be soft.
- In a separate bowl, drizzle olive oil lightly over diced apples and toss with salt and rosemary. Place apples in a single layer on the other prepared baking tray. Place in the oven during the last 15 minutes of cooking time for butternut squash. Apples should be cooked through and holding their shape.
- Five minutes before apples finish cooking, sprinkle the walnuts over them.
- Remove all ingredients from the oven and toss together in a large bowl. Optional: Drizzle with maple syrup. Serve immediately