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Recipe: Roasted Butternut Squash and Apples (with brown sugar and spices)

Side Dishes - Vegetables
ROASTED BUTTERNUT SQUASH AND APPLES

"Almost as good as dessert!"

1 butternut squash, about 2 pounds peeled and cut into 1/2-inch cubes
4 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
1/4 cup brown sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom seeds
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter, melted
Sea salt and freshly ground black pepper, to taste

Heat the oven to 350 degrees F. Butter a 9x13-inch glass baking dish.

Toss the squash and apples together. Add the flour, cinnamon, cardamom, nutmeg, butter and salt and pepper to taste. Toss well to combine. Spread out evenly in the baking dish.

Cover and bake for 30 minutes, then remove the cover and bake for 15 minutes longer or until the squash it tender and the dish is browned.

Makes 8 servings
Source: Karen Barnaby, Postmedia News, October 5, 2011 in the Vancouver Sun
MsgID: 3157238
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 12-02-14 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Butternut Squash Recipes

"These pretty slices of squash are accented with the tangy bite of goat cheese and the rich crunch of pecans - a combination so good, you can serve this dish at Thanksgiving instead of sweet potatoes." - From: Gratins

"A Perfect way to serve squash for Thanksgiving. The squash can be roasted a day ahead if oven space is limited." - From: The Roasted Vegetable
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