Butternut squash receives much less fanfare than it’s botanical cousin, the preeminent and ever-popular pumpkin. And while pumpkin will like remain king of fall flavors for the foreseeable future, one taste of this baked squash recipe just might cause you to rethink your palate priorities.
My freshman year of college, I took my roommate to my parent’s house for a home-cooked meal and baked butternut squash was on the menu. In my roommate’s words it ‘made her believe in the possibilities of squash,’ a vegetable she had never previously liked.
This recipe for baked squash came from my grandmother and is a perennial fall favorite for my family. The combination of squash, apples, sugar and spices make for a delicious side dish almost good enough to be called dessert and one that pairs particularly well with pork.
One warning: this is one dish that doesn’t taste as good as leftovers, so only make what you plan to have eaten….not that eating all of it should be a problem!
Baked Butternut Squash
- 1 medium butternut squash (about 2 lbs)
- 1 -2 medium apples
- 1/4 cup butter
- 1/2 cup brown sugar, firmly packed
- 1 Tbsp. flour
- 1/2 tsp. cinnamon
- Preheat oven to 350 degrees.
- With a knife, cut the neck off of the butternut squash. Cut off the top and peel. Cut into slices about 1″ thick. Peel the bottom and scoop out the seeds. Cut into 1″ slices/pieces.
- Arrange all your slices into a glass baking dish.
- Core, peel & slice your apple into rings. Arrange on top of the squash pieces.
- In a saucepan, melt the butter. Once melted, stir in brown sugar, cinnamon & flour.
- Immediately pour the sauce over the apples & squash.
- Bake for 50 – 60 minutes until squash is fork tender.
Today’s recipe is so simple I hesitate to even call it a recipe: 2 ingredients & a little time are all it takes to make delicious homemade applesauce.
My parents have 6 apples trees, so growing up we had an abundant supply of apples and fresh applesauce was frequently on the menu in the fall and winter.
Applesauce is a great way to use some apples that may be a little past their prime – ones that are bruised or starting to wrinkle. You probably won’t see anything like that in the apples you buy at the store, but at an orchard you can probably buy what they call “seconds.”
Seconds are apples that are less than perfect visually – maybe not be ones you want to slice & eat fresh, but they are good for cooking & baking…including homemade applesauce! Of course you could use the better looking apples, too. You will just pay a little more for them because they’re pretty.
- 5 medium apples
- 1/4 cup water
- Peel and chop your apples using your preferred method. I just use a knife for a small number – but you could use a fancy crank peeler or even chop your apples in a food processor.
- Pour 1/4 cup of water in a medium sauce pan
- Add your chopped apples & cook on medium heat, stirring occasionally until apples chunks are soft (my small batch of 5 apples took about 30 minutes, a larger batch would take longer).
- Remove from heat & mash with a potato masher. You can also run it through a blender for smoother applesauce. I like mine “rustic” & slightly chunky.
- Serve warm or cold. Add cinnamon if desired. You could also add sugar, but I think the fruit is sweet enough all by itself.
- Store in the refrigerator. Can also be frozen for later.
5 apples = about 1 cup of applesauce
- Apple Varieties: sweet varieties like Yellow Delicious, Jonathon’s & Galas make good applesauce. I would avoid some of the tarter varieties like Red Delicious & Granny Smith.
- You can really use as many apples as you want, just use a bigger pan. You will only need 1/4 cup of water even for a large batch. The water just keeps the apples from sticking to the bottom of the pan until they start to cook down and release some juices.
Bacon lovers rejoice! The object of your meat affection could be about to get even better. If you want a side of eggs with your bacon, however; it might cost you a little bit more – at least for the time being.
Here’s look at those stories plus a few other breakfast related tidbits fresh picked for this week’s Friday Five:
- What’s shakin’ bacon? Researchers at Kansas State University are looking at ways to improve the bacon flavor we love to savor and improve the shelf life of this marvelous meat treat, as reported by Feedstuffs newspaper. By the way, tomorrow is International Bacon Day. So fry up a few strips to celebrate!
- Are you scrambling to adjust your breakfast menu since eggs are more expensive? It’s the lingering effects of a deadly flu virus that devastated a large number of chickens (don’t worry it’s not a virus that humans can get). But you may be dishing out more per dozen for awhile, especially after the big breakfast announcement that hit the news this week, as CBS News reports.
- Like cheddar cheese on your eggs? Find out what makes cheddar cheese orange in this post from a Michigan dairy farmer on the Food Dialogues website.
- How about some fruit salad on the side? Be sure to thank plant breeders for your selection, as today’s fruit varieties are thanks to their efforts over hundreds of years. Check out this fun quiz to test your skills at matching modern fruits (and a few vegetables) with their plant ancestors.
- Like milk on your cereal? Share the love. For every share of this ‘Strength in Numbers’ image on with #milkdrive during the month of September the Great American Milk Drive will donate one gallon of milk to Feeding America food banks. Click here to share on Facebook or Twitter.
What’s your favorite breakfast food?