The Sweet Side of Honeynut Butternut Squash
Last week we posted a recipe using our Honeynut Butternut Squash that was on the savory side. Obviously these sweet little butternuts are perfect in a sweeter side dish too.
Here’s a great side dish for pork or poultry from Betty Crocker. Originally I cut this recipe in half since it stated that this would make 12 servings. Go ahead and make the whole recipe. This was great as a left-over and even better the next morning when I put a big spoonful of it on my oatmeal.
Baked Butternut Squash with Apples
- 2 Tablespoons butter
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground nutmeg
- 1 ½ Pound butternut squash*, peeled, seeded and cut into ½ inch cubes (about 5 cups)
- 2 to 3 Granny Smith Apples, cored, cut into ½ cubes ( aoubt 4 cups)
- ¼ Cup Real Maple Syrup**
- 1 Tablespoon balsamic vinegar
- ¼ Cup chopped pecans (walnuts work too)
*Use Honeynut Butternut Squash if you can
**The original recipe calls for real maple or maple-flavored syrup. The high fructose in the “maple-flavored” syrup adds too much sweetness for my taste.
- Heat oven to 375°F. Place butter in 13×9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
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