Roasted Butternut Squash Cubes With Apple
Winter squashes are one of the signature ingredients of the colder months. With their rich golden color, high sugar content and pleasant flavor, they complement a wide range of dishes. They're especially good when roasted with sweet root vegetables or, less commonly, with fruit such as pears, quinces or apples. Roasting caramelizes the squash's sugars and brings out its natural sweetness, complementing the mellow tartness of the apples. A meaty butternut squash and a good baking apple, such as Cortland or Fuji, are good choices. Does this Spark an idea?
Things You'll Need
- 1 medium butternut squash
- Vegetable peeler
- Cutting board
- Large, sharp knife or cleaver
- Spoon
- Mixing bowl
- Vegetable oil, olive oil or melted butter
- Salt and pepper
- Balsamic vinegar (optional)
- Baking dish
- Aluminum foil
- 2 large apples
Instructions
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1
Microwave the butternut squash on high for three to four minutes, and allow it to cool. When it's cool enough to handle comfortably, use a vegetable peeler to strip off the skin. Microwaving the squash cooks the skin just enough to make it easy to remove.
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2
Place the peeled squash on your cutting board and use a large knife or cleaver to split it in half lengthwise. Use a spoon to scoop out the seeds and pulp, and dice the squash into 1/2-inch pieces.
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3
Transfer the squash to the mixing bowl and toss the pieces with oil or melted butter, salt and pepper and a tablespoon of balsamic vinegar, which complements the squash's flavor and aids browning.
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4
Put the squash in a baking dish and cover with aluminum foil. Bake at 375 F for 20 to 30 minutes, until the diced squash has begun to soften. While the squash is cooking, core and dice the two apples. They may be peeled or not, as you prefer.
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5
Toss the apple pieces with a small amount of vegetable oil and salt. Remove the foil cover from the dish and add the apples. Increase the oven's temperature to 450 F and roast for approximately 20 more minutes, stirring periodically, until the squash is golden brown at the corners and the apples are tender.
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Serve hot as a side dish, or cool the squash and apples and add dried fruit and toasted walnuts or pecans to make a salad.
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Tips & Warnings
This basic recipe can be tweaked by tossing the squash and apples with brown sugar or maple syrup, and warm spices such as cinnamon and allspice, when the apples are added.
Chili powder or curry spices are also an excellent complement to the sweetness of the fruit and vegetable.
Alternatively, roast the squash on a sheet pan instead of a baking dish. This gives more caramelization, and deepens the flavors.
You can also prepare the squash for peeling by immersing it in boiling water for three or four minutes.
References
Resources
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