Squash and Apple Bake
This Autumnal side dish is warm, hearty, lightly sweet, and full of vitamins. We often bake it alongside baked potatoes and meatloaf for a fantastic make-ahead Sunday Feast, but it also is great with a Sloppy Joe on Halloween night for a festive vegetable that is sure to make everyone a fan of squash!
- 2 lbs butternut squash
- 3 tart baking apples (we like Honeycrisp, Granny Smith, or McIntosh)
- 1 tsp nutmeg
- 1 tsp vanilla salt
- 1/3 cup butter
- 2 TBSP flour or 1 TBSP cornstarch
- 1/2 cup brown sugar
- 1 tsp vanilla paste
Peel, remove the seeds, and slice the butternut squash. Core and slice the apples. Layer the squash and apples, sprinkling thoroughly with nutmeg and vanilla salt, in a 13x9 baking dish. Melt the butter and add the flour; whisk to combine. Add the brown sugar and vanilla paste to the butter mixture, and then pour all of that over the squash and apples. Cover with foil and bake at 350 degrees F for 1 hour, or until soft and jammy. You can adjust the temperature and time to match other things in the oven, such as baked potatoes and meatloaf.