Butternut Squash with Caramelized Apples
  • 4cups cooked butternut squash
  • 2Tbsps. butter
  • 2 large apples peeled, cored and chopped
  • 3Tbsps. firmly packed brown sugarmay substitute maple syrup
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly grated nutmeg
  • Sea salt and fresh pepper to taste
  1. In a medium sauté pan, melt the butter. Add the apples, brown sugar or maple syrup, cinnamon and nutmeg. Cook until the apples are soft and tender, stirring, about 5 minutes.
  2. If desired, mash or puree the cooked butternut squash in a large bowl. Fold in the cooked apples and the syrup. Season the mixture generously with sea salt and fresh pepper.
  3. Spoon the mixture into a buttered casserole dish. Cover and refrigerate until ready to serve.
  4. To serve: Preheat the oven to 375 degrees F. Heat the squash dish, covered, until piping hot, about 30 minutes.
Recipe Notes

Nutritional analysis per serving: 140 calories, 2 grams protein, 27 grams carbohydrates, 4 grams fat, 165 mg. sodium, 1 gram fiber.

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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