Butternut Squash Apple Bake
Ingredients:
4 cups butternut squash, peeled and ½-inch diced (about 1 medium)
3 cups baking apples, ½-inch diced (Honeycrisp or Gala)
½ cup chopped pecans (or walnuts)
⅓ cup dried cranberries (optional but lovely)
4 Tbsp unsalted butter, melted
¼ cup pure maple syrup
¼ cup light brown sugar, packed
1½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 tsp vanilla extract
1 Tbsp fresh lemon juice
How to Make It:
1️⃣ Heat & Pan: Preheat oven to 375°F. Butter a 2-quart baking dish; you want a shallow layer so the top can caramelize.
2️⃣ Toss the Produce: In a large bowl, combine squash and apples. Sprinkle with lemon juice to keep the apples bright.
3️⃣ Make the Cozy Glaze: Whisk melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and vanilla until glossy and fragrant.
4️⃣ Combine: Pour the glaze over the squash and apples; toss until every cube glistens. Fold in pecans and cranberries.
5️⃣ Bake Covered: Transfer to the dish, cover tightly with foil, and bake 25 minutes—steam-softening begins while flavors meld.
6️⃣ Uncover & Caramelize: Remove foil, stir, and bake 15–20 minutes more, until the edges are syrupy and the top turns burnished and sticky.
7️⃣ Rest & Shine: Let it stand 10 minutes; the maple-butter thickens into a spoonable glaze that clings to each bite.
8️⃣ Serve: Spoon warm with roasts, pork-free poultry, or as a sweet-savory holiday side. (Also dreamy over vanilla yogurt for breakfast.)
