I’ve been seeing dozens of recipes for butternut squash all over social media lately, with the caveat that it’s the recipe “for people that hate butternut squash”.
Do people really hate butternut squash? I find that hard to believe, especially since the recipe I just created literally tastes like dessert to me.
Please don’t laugh at me for saying that squash tastes like dessert – I promise I’m not one of those stuck up dietitians that doesn’t touch sugar. This dish has an awesome spiced butter and maple syrup glaze on it, and would make a great side dish for your Thanksgiving dinner (which is coming up WAY too soon!)
I also ate this dish for breakfast on the side of my eggs. That’s one benefit of recipe creation – leftovers for days!
This recipe is Paleo and gluten-free, and could potentially be made vegetarian/vegan if you substitute coconut oil for butter. Enjoy!
Butternut Squash And Apple Bake
- 3 tablespoons butter or coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (5-6 cups)
- 2 large Granny Smith apples, cored, cut into 1/2-inch cubes (2-3 cups)
- 1/4 cup maple syrup
- 1/4 cup chopped pecans
- Heat oven to 400°F. Melt butter or coconut oil in microwave (should take about 30 seconds or so).
- Place squash cubes in 13x9-inch glass or ceramic baking dish.
- Stir cinnamon, nutmeg, and allspice into melted butter/coconut oil. Add to squash; toss to coat. Cover with foil; bake 20 minutes.
- In large bowl, mix apples and maple syrup.
- Remove squash from oven. Pour apple mixture over squash. Cover, bake 20 minutes or until squash is tender.
- Sprinkle chopped pecans into a dry (ungreased) skillet and cook on medium heat for about 5 minutes, stirring frequently. Allow pecans to brown slightly and become fragrant. Take off heat when fully toasted/browned.
- Remove squash and apple mixture from oven. Stir before serving and sprinkle with toasted pecans. Serve warm.