Roasted butternut squash and baked apples
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Butternut squash halved crosswise, seeded |
| Olive oil | ||
| Thyme leaves | ||
| Salt and pepper | ||
| 4 | larges | Cortland apples, cored |
Directions
1. Preheat oven to 375øF. Rub cut sides of squash with olive oil.
Sprinkle with thyme leaves and season with salt and pepper. Put squash halves cut sides down on a baking sheet and bake until tender, about 40 minutes.
2. Meanwhile, stand the apples in a glass or ceramic baking dish large enough to hold them comfortably. when the squash has baked for 15 minutes, put the apples on the middle shelf of the oven and bake for about 25 minutes, or until soft and puffed up. Turn the apples as necessary during baking so that they will cook evenly.
3. To serve, transfer apples to plates and spoon their baking juice on top. Cut each piece of squash in half again and serve alongside the apples.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95
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