O.K., I’m going to say it, the Apple Butternut Squash I served for Thanksgiving last year was a bit disappointing. It was palatable enough, and no one seemed disappointed with it other than me, but you know how it is when you have something in your mind, and it just doesn’t come out the way you want… nothing else will do. Being the
stubborn determined sort, I planned to make it again this year… only with a trial run first. No matter how many Butternuts had to be sacrificed, I would have it my way… well, the one I had in the pantry was a goner anyway.
Reminiscing about the less than stellar squash that indelicately graced my table last year, made me realize the dish needed a complete overhaul. The peeled cubed squash would not be squished into a baking dish, it would lounge in the new All-Clad roasting pan I was reviewing, with room to breathe. Rather than butter and brown sugar, olive oil, maple syrup and a bit of cardamom would be the seasoning. The idea was to have better flavor and texture, and a more healthful dish.
- 8 cups of peeled butternut squash (bite size dice)
- 1 Granny Smith Apple (peeled, cored, diced)
- 2 tbs. olive oil
- 2 tbs. maple syrup
- ½ tsp cardamom
- ½ tsp Kosher salt
- Preheat oven to 425 degrees.
- Put butternut squash and apple into a roasting pan.
- Whisk together remaining ingredients. Pour over squash and mix until well coated.
- Put in oven to roast. Turn the squash after 15 minutes. Turn again in 10 minutes, and check on doneness. It will only take about 30 minutes to cook through and get a nice caramelized surface.
- Gently scoop into serving dish.