Roasted Butternut Squash and Fried Apples

Pumpkin and sweet potatoes are fine substitutes for the squash here.

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  • Servings: 10

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  • One 3-pound butternut squash, peeled and cut into 3/4-inch chunks
  • 10 tablespoons (5 ounces) unsalted butter, 6 tablespoons melted
  • 2 tablespoons finely chopped dill
  • Salt and freshly ground pepper
  • 2 1/2 pounds tart, firm apples—peeled, cored and cut into 3/4-inch chunks
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with the melted butter and the dill. Season with salt and pepper and spread on a large rimmed baking sheet. Roast the squash for 30 minutes, turning once, or until browned and just tender.

  2. Meanwhile, melt 2 tablespoons of the butter in a large nonstick skillet. Add half of the apples in a single layer and cook over high heat, turning once, until golden and crisp-tender, about 5 minutes. Add half each of the brown sugar and cinnamon and cook, stirring gently, until the apples are lightly caramelized, about 2 minutes. Transfer the apples to a plate. Wipe out the skillet and repeat with the remaining butter, apples, brown sugar and cinnamon.

  3. Toss the roasted squash with the caramelized apples and serve warm or at room temperature.

Make Ahead

The squash and caramelized apples can be refrigerated overnight and heated in a 350° oven.

Contributed By Published November 2002

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