Roasted Butternut Squash w/ Apples & Red Onion

Dec 15

Roasted Butternut Squash w/ Apples & Red Onion

Ingredients:

  • 1 medium sized butternut squash*(see note on prepping squash)
  • 6 apples**, washed, cored and cut in 6 pc each
  • 2 lg red onions,peeled & cut in chunks
  • 1 whole head of garlic, cloves peeled & left whole
  • 1/4 c extra virgin olive oil
  • 1/2 bunch fresh rosemary, leaves stripped from twigs (set some aside to sprinkle on finished dish)
  • Coarse sea salt to taste
  • Fresh ground black pepper to taste (I like lots…)

Peel and cut squash into 2″ chunks and throw into a large bowl
Add remaining ingredients, and toss well to coat all with oil….use your (clean!) hands, olive oil is very good for your skin.
Preheat o your oven to 375*Spray a cookie sheet with pan spray
Dump your veggies on the pan and spread them out to single layer
Place pan in hot oven. Roast 1/2 hr, then flip everything with a metal spatula. Roast 1/2 or so more until squash is browned and tender.

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Notes:

*To buy,cut and peel a Butternut Squash:

Look for a squash with a longer or thicker neck and smaller bulb-ish part on the bottom. You get the bulk of your squash from the neck end. You want the squash to be heavy for it’s size.

You need a large sharp knife. Cut the bulb end from the neck.

Place the neck, cut side down on a cutting board and with a sharp paring knife, cut the peel off in long strips. Or use a potato peeler with the squash lying on it’s side. (Do the same with the bulb end.)

With cut side down, cut straight down through the middle of the neck piece, then lay the halves down and cut them into long 2” strips (more or less ). Cut into chunks.

Cut the bottom off of the bulb end, and scoop out seeds. Cut into pieces.

 

**Apples: you want apples that will hold their shape when cooked, such as gala, pink lady, rome beauty, even yellow delicious. I don’t recommend granny smith apples: too sour. Colorful peels add a nice touch to the finished dish.

 

***Peeling a whole head of garlic:

Take your garlic bulb, turn it upside down on a cutting board and with a sturdy heavy object (cast iron pan, a hammer, a tea kettle)give it a hefty whack, to separate the cloves. They should come apart easily. If not, whack it again. Then give each clove a more moderate whack to loosen the skin. Peel and cut off the root ends if you want.

 

This is a fabulous dish, packed with beta carotene, anti-oxidants , fiber and yummy deliciousness. You can go in a different direction and cut your veggies a bit smaller, roast ’em and throw ’em in a pot with vegetable broth and make soup….white beans are a good addition to the soup and add some protein.

dscn0064Preparation Info:

Preparation Time:
30 minutes

Cook Time:
45 minutes

Servings:
6-8 People


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