I think, I once mentioned, I keep a butternut squash or an acorn squash in the refrigerator without any specific plans as how to use it. It is wonderful because there are always ways to make squash that are interesting and good to eat. Alanna of Kitchen Parade has this wonderful recipe for squash and the ingredients sold me, immediately.
**This is a great dish for the cooler weather in the autumn and for the Thanksgiving table. Try adding some pear chunks also, to make it even better. I am a believer in adding nuts. If, I make this again, which I plan to do, I think I would add some walnuts or pecans, chopped and toasted.
1 butternut squash, about 1 pound, washed well (This was a small squash and might have been less than one pound.)
1 tablespoon margarine, melted
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Black pepper to taste
2 apples, cored, chopped into half-inch pieces
2 tablespoons maple syrup
1 tablespoon balsamic vinegar (Balsamic vinegar turns any dish into a success.)
Set oven to 375F. Place a glass or ceramic baking dish in the oven to preheat.
Place the squash in the microwave for 3 minutes to soften. (I, almost always first microwave squash, particularly acorn and butternut and sometimes, I end up cooking it completely, in the microwave, to save time. In this case softening it, makes it easier to work with.)
Remove the skin, seeds and membrane, then cut into half-inch cubes.
In a large bowl, toss the squash with margarine, salt, pepper and seasonings, coating the cubes well.
Transfer to baking dish. Cover with foil and bake for 20 minutes.
Combine apples, maple syrup and balsamic vinegar.
Arrange apples over the squash. Re-cover with foil, bake for another 10 minutes.
Uncover the dish, stir and bake for about another 30 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed.
Taste and adjust the seasoning.
Eat and enjoy.
Linked to Homemaker Mondays Menu Plan Monday Wholesome Food Monday Mania
Southern Fairy Tale Hey, What's for Dinner? Tuesday Twister Pennywise Platter Thursdays