Pumpkin and sweet potatoes are fine substitutes for the squash here.Plus: Ultimate Thanksgiving Guide Delicious, Quick Side Dishes

Robert Stehling
November 2002

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Recipe Summary

active:
40 mins
total:
1 hr
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

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