BUTTERNUT SQUASH WITH CARAMELIZED APPLES
Adapted from “Recipes from the Root Cellar”, by Andrea Chesman
BUTTERNUT SQUASH WITH CARAMELIZED APPLES
Adapted from “Recipes from the Root Cellar”, by Andrea Chesman
Ingredients
  • 4 cups cooked butternut squash
  • 2 tablespoons butter
  • 2 large apples peeled, cored & chopped
  • 3 tablespoons firmly packed brown sugar may substitute maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • sea salt and fresh pepper to taste
Instructions
  1. Peel, core and chop the apples.
  2. In a medium sauté pan, melt the butter. Add the apples, brown sugar or maple syrup, cinnamon and nutmeg. Cook until the apples are soft and tender, stirring, about 5 minutes.
  3. If desired, mash or puree the cooked butternut squash in a large bowl. Fold in the cooked apples and the syrup. Season the mixture generously with sea salt and fresh pepper.
  4. Spoon the mixture into a buttered casserole dish. Cover and refrigerate until ready to serve.
  5. To serve: Preheat the oven to 375 degrees. Heat the squash dish, covered, until piping hot, about 30 minutes.
Recipe Notes

Makes six servings.

Nutritional analysis per serving: 140 calories, 2 grams protein, 27 grams carbohydrates, 4 grams fat, 165 mg. sodium, 1 gram fiber.

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