Butternut Squash Apple Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Dice two gala apples after peeling and taking out the cores
02 -
Chop up 680 g butternut squash into small cubes, making sure it’s peeled and seeds are gone
→ Seasonings and Sweeteners
03 -
Dash in 1/8 teaspoon black pepper
04 -
Add a tablespoon of cinnamon powder
05 -
Go with 2 tablespoons brown sugar or you can use honey instead
06 -
Mix in 1 teaspoon vanilla extract
07 -
Use 1/2 teaspoon salt
→ Enhancements
08 -
Toss in a quarter cup dried cranberries
09 -
Drop in a handful of pecans or walnuts (about 1/4 cup)
10 -
Add 2 tablespoons unsalted butter in pieces
11 -
Throw in 1/4 cup raisins
# Instructions:
01 -
Turn your oven on and set it to 200°C so it can heat up.
02 -
Mix apples, squash, vanilla, brown sugar (or honey), and cinnamon in a big bowl. Give it a good toss until everything’s mixed up nicely.
03 -
Sprinkle salt and black pepper on top and stir the whole thing thoroughly again.
04 -
Spread the mix evenly in a baking dish that has a lid.
05 -
Drop the butter pieces on top, cover it, and bake for about 15 minutes.
06 -
Take it out of the oven for a sec. Add raisins, cranberries, and nuts, give everything a careful toss using tongs or a spoon, re-cover, then put it back in to bake another 15 minutes.
07 -
When the squash feels soft and looks golden, pull it from the oven, stir things up one last time, and dig in while it’s still warm.
# Notes:
01 -
Ovens can be quirky, so check if the squash is soft enough before serving. If not, just give it a bit more baking time.
02 -
Swap brown sugar with honey if you like. Any sweet apple or even acorn squash works just fine too.
03 -
Want to use a slow cooker? Just pop everything in and cook on high for 1.5 to 2 hours, or low for about 3. Check now and then until it’s done.