Fall is in full bloom and my tummy is excited about it! I am loving the bounty of fall produce and the wonderful, warm recipes it lends itself to. This recipe is a perfect example. It is filling and delicious. There is a little more to it than most vegetables I cook but is fabulous. We had it on sunday night with steamed broccoli and a salad highlighting my farmer's market finds. This would be perfect for a special night or even Thanksgiving dinner.
ROASTED BUTTERNUT SQUASH AND APPLE
Adapted from: Kitchen Parade
4 slices bacon
1 large butternut squash, peeled, seeds removed and cubed
1 Tbs butter, melted
1/2 tsp curry powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt
freshly ground black pepper
2 apples, cored and chopped into half inch pieces (I used granny smith apples and loved the tartness)
2 Tbs maple syrup
1 Tbs balsamic vinegar
1 Tbs natural apple juice
1. Cook bacon in a large skillet until crisp. Place on a paper towel covered plate to drain. Set aside.
2. Place squash in a large bowl. Toss with melted butter and spices. Place in a 9x13 pan. Cover with foil. Bake 375 degrees for 20 minutes.
3. In a small bowl, toss apples with syrup, vinegar and juice.
4. When squash in done, remove from oven. Add apples on top of squash, making sure you scrape all of syrup mixture over apples. Place foil back on pan and return to oven for 10 minutes. Remove foil from pan and back and bake 30 additional minutes, stirring every 10 minutes, or until all liquid is absorbed and squash is tender.
5. Serve topped with crumbled bacon.