Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 large apples, cored and sliced (I love using Granny Smith for their tartness, but any firm apple will do)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar (or substitute with coconut sugar for a healthier twist)
- 1/4 cup chopped pecans
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves (optional for garnish)
Feel free to substitute or adjust the spices according to your taste—my kitchen philosophy is all about making recipes your own, just as my mother and grandmother taught me.
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats, take a moment to appreciate the calm before the delicious storm.
- In a large mixing bowl, combine the cubed butternut squash and sliced apples. Drizzle with olive oil, ensuring each piece is lightly coated.
- Add the cinnamon, nutmeg, brown sugar, and a pinch of salt and pepper. Toss everything together until well combined. This step always reminds me of standing on a stool as a child, tossing ingredients into a bowl with my mom.
- Spread the mixture evenly into a baking dish. Sprinkle the chopped pecans over the top for an added crunch that contrasts beautifully with the soft, baked squash and apples.
- Bake in the preheated oven for 45-50 minutes, or until the squash is tender and the apples are soft and caramelized. The aroma that fills your kitchen will be nothing short of heavenly.
- Once baked, remove from the oven and let it sit for a few minutes before serving. Sprinkle with fresh thyme leaves if desired for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International