Add to that list the pairing of squash and apples.
Two of the most common varieties of squash are acorn and butternut, and both are readily available at area stores. Butternut is tan and smooth with a sweet, nutty flavor. It can be boiled, steamed or grilled, and it holds up especially well in baked dishes.
Baskets of two of the most common fall squash varieties, acorn squash and butternut squash. Photo illustration, Shutterstock, Inc.
Acorn squash has a thick skin, which makes it tough to cut and peel; but that heavy-duty skin also means it will stay fresh for months. It is a sweet variety and can be steamed, grilled or baked.
Squash can be quite simple to prepare. The easiest way to cook squash is to cut it in half, remove the seeds, add a bit of butter and bake for approximately an hour.
But that is kind of a mediocre way to go. Just a few simple touches can make a much more exciting and delectable dish.
Rustic squash side dishes go well with any meat, poultry or fish. There are a couple of things to remember when baking these dishes. It is important to use sage and no substitutions. Sage helps to bring out the earthy, sweet flavor of the squash.
Also, remember to use a baking apple – such as Honeycrisp, Granny Smith or Pink Lady – so the fruit does not turn to mush in the baking process.
Walking into a house and smelling squash roasting highlights the rich fall flavors of these delectable vegetables. These warm, satisfying side dishes are a great alternative to potatoes, and squash is chock-full of vitamins and minerals.
So cast those potatoes aside and bake this great fall vegetable as an accompaniment for your next meal. Happy Eating!
Apples & Butternut Squash
Traditional autumn pumpkin and apple soup with seeds in a bowl. Photo illustration, Shutterstock, Inc.
- 1 medium butternut squash, peeled, seeds removed and chopped into ¾- to 1-inch chunks
- 2 small baking type apples, seeded (peeled if desired) and chopped into ¾-inch chunks
- 3 tablespoons fresh chopped sage
- 2 tablespoons extra virgin olive oil
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
- 2 teaspoons maple syrup
Place a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray.
Place the apples and squash into a medium-sized bowl. In a small bowl, mix together the cinnamon, nutmeg, olive oil and maple syrup.
Drizzle the sauce over the apples and squash and toss so all pieces are coated. Spread the …….
