Monday, October 12, 2009

Butternut Squash, Carmelized Onion & Apple Bake

1 large butternut squash, peeled, cut into large pieces
2 large onions, peeled, sliced thin
6-8 apples, peeled, sliced thin
1/4 cup butter and/or olive oil, melted

In a large bowl toss the squash with enough of the melted butter or oil (or a mixture of the two) to coat. Place squash in a glass baking dish and roast in oven at 450 degrees, stirring about every 10-15 minutes or so until squash is soft. Heat a large frying pan over high heat, add about 2 tbsp butter or oil (butter works best for caramelizing onions) and add sliced onions. Cover the pan for about 10 minutes to soften then remove, stir and turn down the heat to med-low. Continue to cook onions, stirring every few minutes, until they are lightly browned and caramelized, about 30 minutes or so. At this point, turn up the heat and add the apple slices to the pan with the onions, combining. Cook on high heat, stirring constantly, until apples have browned and are soft. When squash is done roasting, add the apples and onions to the glass baking dish, stir to combine, and season with salt. Cover and place back in oven at 350 until ready to serve. Also can be frozen to enjoy at a later time.

This recipe is also great mixed together with pasta and a white sauce:

1 1/2 tbsp butter or margarine
1 tbsp cornstarch
1 cup milk
1/2 tsp salt
1/8 tsp pepper

Or it can be blended with chicken stock to make a yummy butternut squash soup!

1 quart chicken stock, heated
dash cayenne pepper
2-3 tbsp heavy cream, optional

Combine heated stock with butternut squash/apple/onion mixture and ladle into blender. Blend until smooth and transfer into a pot. Heat and season if desired with cayenne pepper and a few tablespoons heavy cream. This soup freezes very well.


Chef Jess said...

so glad that you happened upon it and that you are enjoying it. Thanks.

Anonymous said...

Everyone I have served this to company wise has come begging for more. They love it, it really is good and add some maples syrup to the oil when sauteeing the butternut squash, adds some pizzaz

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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