Butternut Squash Apple Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
680 g butternut squash, peeled, seeded, and diced into small cubes
02 -
2 gala apples, peeled, cored, and diced
→ Seasonings and Sweeteners
03 -
1 tablespoon ground cinnamon
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons brown sugar or honey
06 -
1/2 teaspoon salt
07 -
1/8 teaspoon ground black pepper
→ Enhancements
08 -
2 tablespoons unsalted butter, cut into pieces
09 -
1/4 cup raisins
10 -
1/4 cup dried cranberries
11 -
1/4 cup pecans or walnuts
# Instructions:
01 -
Preheat the oven to 200°C.
02 -
In a large mixing bowl, combine diced butternut squash, diced apples, ground cinnamon, vanilla extract, and brown sugar. Stir to ensure even coating.
03 -
Sprinkle the salt and black pepper over the mixture and mix again thoroughly.
04 -
Transfer the mixture to a lidded baking dish, spreading it out evenly.
05 -
Dot the surface with butter pieces, cover the dish, and bake for 15 minutes.
06 -
Remove the dish from the oven; add raisins, dried cranberries, and pecans. Use tongs or a large spoon to toss thoroughly. Cover and return to oven for an additional 15 minutes.
07 -
Once the squash is tender and golden, remove from the oven, stir, and serve warm.
# Notes:
01 -
Cooking times may vary by oven; check the tenderness of the squash before serving, and extend baking if necessary.
02 -
Honey may be substituted for brown sugar; acorn squash or any sweet baking apple may be used in place of the specified varieties.
03 -
For slow cooker preparation, combine all ingredients and cook on high for 90 minutes to 2 hours or on low for around 3 hours, checking for doneness.