This recipe comes from a blog called “Old Farmhouse Cooking,” which claims this squash dish was served at the first White House dinner. I have no information about that, but it sounded like a good combination of apples and squash for a Thanksgiving table, so I gave it a whirl. It turns out that this veggie dish is not only very tasty, but also works well as a vegetarian main dish. I’ve been eating the leftovers for lunch these last two days, and I will continue to make it throughout the winter because it’s that delicious. The apples sweeten the squash naturally, and the fiber in both makes it a very filling dish. I would use a firm but sweet apple for this.
Prep time: 45 minutes
- 1 butternut squash, sliced into bite-sized pieces
- 4 apples, unpeeled and cut into bite-sized pieces
- 2 tablespoons butter, melted
- ½ cup brown sugar
- 3 teaspoons cinnamon
- ½ cup of pecans, broken into pieces
- Sauté the squash and apples in the melted butter in a large skillet at medium until juices start to flow.
- Sprinkle brown sugar and cinnamon on top and mix in.
- Lower heat, cover, and cook until squash is tender, about 25 minutes.
- Allow some of the juice to cook down.
- Add pecans before serving.
This can be baked in the oven at 350 degrees for 25 minutes.