- 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 applespeeled, cored and cut into 3/4-inch chunks
- 3 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
How to make this recipe
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.
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.
Toss the roasted squash with the caramelized apples and serve warm or at room temperature.
The squash and caramelized apples can be refrigerated overnight and heated in a 350° oven.