Maple Roasted Butternut Squash

We still have another month until Summer officially ends, but the signs of Autumn-to-Come are making an appearance:  kids are headed back to school, temperatures at night are dipping into something approaching cool, and in my weekly produce box, winter squashes are starting to show up along all the summer bounty.

This past week, we got our first Butternut Squash of the season, and decided to give it a simple roasted treatment, combined with the apples that are now showing up in our box in at least three different varieties a week.  This was quick, easy, and very delicious.  The addition of cinnamon and a bit of cayenne keep the sweetness of the maple syrup from being too cloying, and the sprinkling of Parmesan was a last minute impulse that gave the whole thing a rich savory touch.

Yield: 4Author: Lynda Hardy

Maple Roasted Butternut & Apples with Parmesan

Butternut Squash and Apples roasted with cinnamon, cayenne and a bit of maple syrup. Finish it off with a sprinkling of Parmesan Cheese, if desired.

prep time: 20 minscook time: 50 minstotal time: 70 mins

ingredients:

Ingredients:

• 1 butternut squash, peeled, deseeded and cut into 1/2" cubes
• 2 medium apples, cored and cut into 1/4" cubes
• 3 Tablespoons olive oil
• 2 tsp cinnamon
• 1 tsp cayenne (or other ground chili power, such as chipotle)
• 2 Tablespoons maple syrup
• 1 tsp lemon or orange juice
• Salt to taste
• Shredded Parmesan Cheese, to taste

instructions

Instructions:

1. Preheat oven to 400F.
2. Prepare butternut squash, placing cubes in a medium bowl.
   
   
   Add olive oil, maple syrup, cinnamon and cayenne to the squash, and toss to thoroughly coat.
3. Spread the squash in a single layer on a rimmed baking sheet covered with parchment paper.
   
   
   Bake for 30-45 minutes, until fully tender.
4. While the squash bakes, core and chop apples, and sprinkle over with lemon or orange juice.
5. Remove squash from oven and add apples, mixing to blend with the squash.  If desired, add a bit more maple syrup and sprinkle with salt.
6. Return to oven and broil for 4-5 minutes - the squash will caramelize and the apples will be slightly tender without being mushy.
7. To serve, plate each portion, topping with Parmesan Cheese.

NOTES:

I served this with baked chicken thighs that could go in the oven at the same time, and a simple tossed salad. 

 I can think of some many variations on this - as the fall season progresses, some toasted walnuts or pecans would be really good, as well as the addition of some dried cranberries!