Maple-Glazed Butternut Squash and Apples

Maple-Glazed Butternut Squash and Apples

I insist my refrigerated, half-used condiments justify the square footage they occupy. I’m not impressed with idle squatters or those tricked-out divas of the fancy food world. All condiments must be able to perform double-duty in recipes to justify their valuable real estate.

Bottled salad dressings, for instance, should be able to play second string as a marinade, or a marmalade as a glaze. Today I’ve got my eye on the apple butter – anything with apple butter sounds wonderful at this time of year, and it’s a great way to add flavor – without the fat. But I know, come December, to my fickle palate it will be yesterday’s news.

My original recipe calls for a stick of unsalted butter. Richard winced so I’m going to test a lightened up version tonight, substituting Earth Balance, a vegan butter substitute, for butter. It has a lot of added salt so there is no need for additional salt in the recipe. I’ll also add that apple butter, really more of an apple purée, to the sauce.  I’ll put the butter back in for Thanksgiving.

No apple butter squatting in your fridge? No regrets. Just eliminate or double the butter, and season the apple cider with a teaspoon of cinnamon.

Recipe: Maple-Glazed Butternut Squash and Apples

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons apple butter, optional (see last paragraph)
  • 3/4 cup maple syrup, plus more as needed for basting
  • 1/4 cup apple cider
  • 2-3# (1 large) butternut squash, peeled, halved lengthwise, seeded and cut crosswise into 1/4-inch thick slices
  • 3 medium-sized tart apples, peeled, halved, cored and cut into 1/4-inch pieces
  • 2 tablespoons dried cranberries

Instructions

  1. Preheat oven to 400˚. Oil a medium-sized (13″X9″) baking dish.
  2. Combine butter, apple butter, 3/4 cup of maple syrup and apple cider in a saucepan over medium-low heat until mixture melts, stirring. Increase heat and boil until mixture is slightly reduced, about 5 minutes.
  3. Arrange 1/3 of squash slices in prepared baking dish. Top with half of apple slices, then 1/3 squash slices. Arrange remaining slices of squash and apple on top, alternating squash and apple slices. Season top with freshly ground pepper. If using unsalted butter, lightly season with kosher salt.
  4. Pour maple syrup mixture over casserole and cover tightly with foil. Bake casserole until squash in just fork-tender, about 45 minutes. Turn broiler on and broil an additional 1-2 minutes until top is golden brown.
  5. Sprinkle with cranberries and serve, spooning juices over vegetables.

Active Time: 20 minutes

Bake Time: 45 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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