in.gredients

Daily Recipe: Roasted Butternut Squash with Apples and Maple Glazed Pecans

with 2 comments

As it’s nearly the end of October, it only makes sense to start planning the Thanksgiving menu, right?

For those of us who love food, it’s never too early to start thinking about a holiday that revolves around eating.

And although the turkey is the main event, the side dishes are just as important. These dishes complement the turkey and give you that push from happy to unbutton-the-pants full. A feeling many of us can relate to on Thanksgiving.

We’re big fans of a reason to celebrate around food, and seeing as it’s the week leading up to our costume party, we will stick with a Fall themed dish that can be made pre-turkey day, or make its debut on Thanksgiving.

Happy eating!

Butternut Squash and Apples with Maple Glazed Pecans

Adapted from The Food Channel

Serves 4

1 small butternut squash ($3.13 for one squash)

3 apples, cored, 1/2-inch thick slices ($1.90 a lbs)

1/4 cup brown sugar ($.28 for 1/4 cup)

2 tbsp butter ($.41 for 2 tbsp, $6.00 per package)

1 tbsp olive oil ($.20 for olive oil)

1 tbsp lemon juice ($.25 for one lemon)

1/2 cup pecan halves ($4.50 for 1/2 cup)

4 tbsp maple syrup ($1.38 for 4 tbsp)

1/4 tsp sea salt

1/8 tsp (each) kosher salt, pepper and nutmeg

in.gredients total: $12.05

in.gredients total per person for a family of four: $3.01

Preheat oven to 350 degrees F.

Combine butternut squash (without seeds and removed from the rind, cut into bite sized pieces), apples, brown sugar, melted butter, olive oil, lemon juice and 1 tbsp maple syrup, kosher salt, black pepper and nutmeg together in a large bowl and toss to blend.

Arrange in an 8×8 inch baking dish. Baked uncovered for 45 minutes.

Meanwhile, combine pecan halves and 3 tbsp maple syrup in a small skillet. Bring to a boil, stirring frequently. Reduce heat and cook for 3-4 minutes or until the syrup has reduced to a thick glaze coating the pecans.

Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart the pecans.

After the squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot and bubbly.

Written by cscdavis

October 23, 2012 at 9:35 am

2 Responses

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  1. this recipe doesn’t describe what to do with the squash – I presume it should be without the rind?

    Wendy

    October 23, 2012 at 12:38 pm

    • Thanks for noticing that Wendy. Yes, you will want to cut the squash in half, remove the seeds and remove the rind. You’ll want to cut the squash into desired bite-sized pieces after removing the rind. Happy eating!

      cscdavis

      October 23, 2012 at 12:41 pm


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