Ingredients
- 2 tablespoons butter or margarine
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
- 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
- 1/4 cup real maple or maple-flavored syrup
- 1 tablespoon balsamic vinegar
- 1/4 up chopped pecans, toasted*
Directions
- 1Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- 2Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- 3Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Expert Tips
*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.Substitute apple pie spice for the cinnamon and nutmeg.
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