Roasted butternut squash with apple and cinnamon
This shelf holds everything needed for a warm, caramel-sweet side that tastes like autumn in a bowl. The squash and apples roast while you set the table, emerging soft and tinted with honey-cinnamon butter. Serve it as a vegetable course or pile it over rice to stretch it into dinner.
From your shelf
- 1 package Taylor Farms butternut squash with apple
Staples
- to taste salt
- to taste pepper
- Heat the oven to 400°F [200°C]. Spread the butternut squash and apple mixture from the package across a baking sheet, then season with 1/4 teaspoon salt and a pinch of pepper.
- Roast for 25 to 30 minutes, stirring halfway through, until the squash is very tender and the edges are caramelized.
- The squash is done when a fork breaks it apart easily. Transfer to plates or a bowl and serve warm, letting the honey-cinnamon butter and cranberries meld into the hot squash.
Note The squash keeps, covered, for three days in the fridge and reheats well. Serve alongside roasted chicken, rice, or grain bowls. To stretch for four, serve over rice or add a simple green salad.
On the label
APPLES (APPLES AND CALCIUM ASCORBATE [VITAMIN C CALCIUM SALT]), BUTTERNUT SQUASH, SWEETENED DRIED CRANBERRIES (DRIED CRANBERRIES [CRANBERRIES, SUGAR, SUNFLOWER OIL]), HONEY CINNAMON BUTTER (BUTTER [CREAM & SALT], HONEY, WATER, SUGAR, EXPELLER PRESSED CANOLA OIL, CINNAMON, SEA SALT, ORANGE OIL), SUGAR, GROUND CINNAMON.
Taylor Farms, pre-packaged fruit & vegetables, serving 140 g, package 17.5 oz/496 g. Ingredients as printed on the label.
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- Culinaria butternut squash saladCulinaria
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Cooks as squash, apples. Half of it left? Use up the squash.