Caramelized Squash & Apples -- Somewhat of a Recipe

Oh. My. 

Sundays this time of year are often for experimenting in the kitchen. Yesterday I decided it was finally time to cut up a couple of the squashes I harvested a while back. I only ended up with two butternut squashes from the garden this year, and I've been rather loath to use them up, but really, how silly is that? I grow them to eat them, right? 

Oh, golden nuggets of wonder! This method really did them proud -- adding flavor interest, without being overly sweet. There really isn't much of a caramelized glaze to this. If you want that or want it sweeter than just a hint of sweet, of course, just add more brown sugar.

But oh, how nice it smells while cooking. Autumnal and spicy.

The two squashes were rather small (or at least I thought so until I cut them both up), so I used them both. I also cut up four small red onions, and four smallish apples from our local applefest a couple weeks ago, that had gone almost mushy (they go bad so fast). If I had had some cranberries on hand, I might have sprinkled a few of those in the mix. 

I coated the vegetables and fruit with sunflower seed oil from Rainville Farm which is about eight miles from here. I then added a generous sprinkling of cinnamon, a little sprinkle of kosher salt, and about a tablespoon of brown sugar -- just enough to help to bring out the naturally sweet flavors of the squash, apples and onions. I mixed it all up and put it in the oven, spread out on a large roasting pan, at 350F for just under an hour, giving them a couple of stirs along the way. 

I served this dish with local chicken breasts coated in maple-chipotle glaze. 

Holy cow, was that delicious. 

Sometimes the simplest of combos just totally rocks the house. 

Comments

[Kristen]

Isn't squash wonderful? I love it so much that T and I spent a couple of hours Saturday night making pumpkin ravioli. Yum, yum, yum. The bonus is that I've now got two bags of it in the freezer for future lovin'.

[Sarah]

I knew I shouldn't have clicked over from the reader when I was so hungry. Nothing I will fix at 1:40 a.m. can compete with that. I better pick up the needles, or I will start cooking.

[gayle]

Hmmm... We grew squash. I bought apples yesterday. I think I have a plan...

[Betsy]

The aroma while that was cooking must have been fantastic!!!
I just got a mini crock pot (one and a half quart)...I'm thinking that will do nicely in there with the chicken breasts on top...perhaps a little cider in the bottom...yum...oooo wait...there's the extra acorn squash from the garden I froze...yeah, that's it...thanks Norma...

[Kathy]

Yum!

[Manise]

Oh yum! I have an acorn squash and white cabbage out of the garden, apples from picking, and red onions from farmers market. I know what I'll be doing on my new stove and oven that arrives on Friday.

[margene]

Thanks! I have all the ingredients on hand and this recipe sounds delicious!

[Carole]

That sounds so delicious! I've got several butternut squash from the CSA. They are smallish, too, but that's good because it's only just 2 or 3 of us for dinner and the bigger squash makes too much.

[Kym]

Mmmmmmm. I am definitely going to give this combo a try! :-)

[Paula]

That does sound good! Maybe I will buy a small squash to try it with. Chances are the child won't like it, but I could probably manage to eat one squash myself. I hope.

[Judy]

maple chipotle?? I want some of that. Who makes it.

[Joannah]

9:37 am is way too early for lunch/dinner. However, if I manage to get to the store to pick up the missing ingredients, I could have a good answer to that pesky question "What's for dinner?"

[Geri]

Yum!! Caramelize squash is my favorite. Must get to the veggie stand!
Maple Chipotle?? Where do I get some. We had oven baked buttermilk chicken, crispy and yummy!
My goal this winter is to try new recipes!

[Kathy in San Jose]

Yum! I've got a dinner to go to in a few days, a request for some type of squash side dish, and several butternut squash in the back yard still. Now, I've found a recipe - thanks!

[regina]

OMG I want that. Now.

[Mary Fran]

I think you need to adopt me - three free grandchildren are included in the bargain. I know you aren't fond of the little ones, but really, mine are quite well behaved. No one else in my house likes squash. And it's hard for me to eat a whole one by myself. Of course, I would need to be home to actually cook anything anyway. Sigh.

[Jean E.]

Sounds really good.

[Renee]

That looks delicious!

[Elaine]

Yum! Thanks for a great recipe! And have I thanked you recently for posting every day? You make my lunch times so much more enjoyable.

[Erika]

How timely! I have a squash and two apples that I really need to eat before they go bad. Think I'll make this for lunch, thanks!

[kmkat]

Oh, excellent! I just discovered a few weeks ago the yumminess that is roasted vegies; potatoes, onions, and carrots, in my case. But I have an acorn squash from the farmers' market on the counter, some Honeycrisp apples in the fridge, and three big red onions in the onion basket. I know what's for dinner :-)

[Knitnana]

Oh my...those were Macs? They do go bad quickly as I recall..and I do miss those Vermont Macs!

I had a Michigan Honeycrisp baked with a square of Vermont Maple Candy in the center last night - YUMMY!

But I'll have to try your concoction, I even found some cranberries in the freezer last night, so should use those up.
(((Hugs)))

[Carrie]

How did you peel the squash? I don't get the concept. But I have one and it wants to be that up there.

[Seanna Lea]

I made butternut squash soup a week or so ago, but I haven't eaten it yet. Like many things I have been cooking lately, it went straight to the freezer in a well labeled bag so I can have quick dinners without resorting to stuff from boxes and cans.

[sandy]

Holy Cow, indeed~ As you know I had similar squash! I put maple syrup on ours. Yum. Wish I had leftovers!

[Lucia]

That's funny! At a potluck last night I had an almost identical dish, but the chef had thrown in some dried cranberries at the last minute. (I had to eat around them, of course, but I applauded her culinary genius.)

[elizabeth a airhart]

folks we have ourselves our
very own cook book pictures and all

just love it

[Cookie]

Yum!

[Carrie K]

That sounds absolutely delicious.

[Kayten]

Guess what we're having for dinner in about half an hour! Except we're having teriyaki chicken breasts, and I threw a bit of garam marsala in, too. If it's as yummy as I think, I may make it for a Samhain celebration on Sunday... except they always clamor for my curried pumpkin soup there. Maybe I'll be ridiculous and make both!

[Erika]

Okay I give up. How the fuck do you get the skin off and cut it into cute little chunks? I only barely managed to cut mine in half, and I'm calling it done!

[Birdsong]

I love how warm dishes like this make the whole house feel and smell... thanks for the recipe.

[Erika]

My caramelized squash and apples turned out "Meh." I mean, I ate it? But "meh."

However I just finished roasting the squash seeds, and they are OUTSTANDING. Like, "I will eat the squash so that my reward is eating the roasted seeds" delicious.

I dried them on a plate for 2 days, then roasted with a bit of oil and a lot of salt for about 10 mins at 350. So crispy and delicious!

[Annie]

I just used two of my five garden butternuts along with three apples from the neighbor's tree, some vidalia onions, and two bartlett pears. I added a little cumin, too, 'cause we like that shit here. I know it's going to be amazing with the roast pork tonight. Thanks for the idea! (and have you seen this month's Sunset Magazine? they have nearly the same recipe as a Thanksgiving side dish. The recipe isn't up on their website yet, but it's in the latest issue. Great minds and all that!)

[fioricet online]

What i like about this recipe is its very nutritious and it has low calorie but very nutritious.