This Baked Butternut Squash recipe is a “side” dish from none other than Betty Crocker. Remember her? I wonder if she knew she had made a paleo dish. It’s not hard to do.
You won’t need too many ingredients.
And you won’t need to do too much to make this recipe either.
Alright so … let’s take a look at this easy peasy recipe …
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2-3 cups)
- 1 apple, peeled, cored and cut into 1/2-inch cubes (I used one Firebird apple)
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped pecans, toasted
- Heat the oven to 375°F.
- Place the butter in a 13×9-inch glass baking dish.
- Heat the butter in the oven for 5 to 7 minutes or until melted.
- Remove from the oven and stir in the cinnamon and nutmeg.
- Add the squash and toss to coat the squash with the cinnamon mixture.
- Cover the baking dish with foil and bake for 20 minutes.
- While waiting for the squash to bake, get a large bowl and mix the apples, syrup and vinegar together.
- Once the 20 minutes are over, pour the apple mixture over the squash mixture.
- Cover with foil again and bake another 10 minutes.
- Remove from the oven and stir then bake another 5 to 10 minutes longer or until the squash is tender.
- Stir everything one last time before serving.
- Sprinkle with the pecans if you desire.
And that is pretty much it.
Enjoy this easy to make recipe. I did!