Backed Butternut Squash with Apples=YUMMY Dinner
It is so odd to think I am enjoying butternut squash in summer, I guess that is what happens when you live on the equator. Butternut squash is something that is very easy to find here in the markets. After making the dishes I knew with the lovely orange squash I slowly got tired of them. Really, how many times can you have butternut squash soup for lunch and or dinner?! So, needles to say it has been a few months from the last time this healthy and cheap food made it's way into my kitchen. The market I shop at had many lovely butternut squashes...just sitting there and the price was really good! (1,500 USH about $.58 per squash) Two came home with me and had been sitting on the counter for over a week..."what to do with them?" is what I thought every time I looked at them. Thank heavens for BING! At the top of the search list was this yummy and Africa friendly recipe (only one ingrate I could not get) So I can say it was a very yummy and healthy dinner tonight!
- 2 tablespoons butter or margarine(Ugandans would use Blue Band but I use Coconut oil, thanks for sending it mum!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
- 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups) (apples are apples out here so mine were most likely NOT granny smith)
- 1/4 cup real maple or maple-flavored syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped pecans, toasted (this is the one thing I could not get...nuts are hard to find out here!)
- Bake at 375F or 176C (if you live in Africa) covered with foil until squash is tender....YUP that is it!