Baked Butternut Squash With Apples

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 …

Ingredients

• 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

Directions

1. Heat the oven to 375°F.
2. Place the butter in  a 13×9-inch glass baking dish.
3. Heat the butter in the oven for 5 to 7 minutes or until melted.
4. Remove from the oven and stir in the cinnamon and nutmeg.
5. Add the squash and toss to coat the squash with the cinnamon mixture.
6. Cover the baking dish with foil and bake for 20 minutes.
7. While waiting for the squash to bake, get a large bowl and mix the apples, syrup and vinegar together.
8. Once the 20 minutes are over, pour the apple mixture over the squash mixture.
9. Cover with foil again and bake another 10 minutes.
10. Remove from the oven and stir then bake another 5 to 10 minutes longer or until the squash is tender.
11. Stir everything one last time before serving.
12. Sprinkle with the pecans if you desire.

And that is pretty much it.

Enjoy this easy to make recipe.  I did!