Butternut Apple Bake

005Walking down the grocery aisle I couldn’t help but notice a butternut and apple dish. Of course it was probably spiked with refined sugar, so I decided to recreate my own version. Butternut is only something I have recently come to know and love. Now I usually replace pumpkin recipes with butternut. I made this dish originally a month ago for Tab and one of her Crossfit buddies. It was an instant hit. Last week I served it one again at a friends dinner evening. This time I even got praise from Tab’s picky non-veggie eating boyfriend. If I can get a food stickler to not only eat, but praise a dish, I know it’s good. Note: I don’t mind cutting up a squash, but the first time Tab tried she called me proclaiming her greater appreciation for me because she had not only spent over an hour working on it, but she’d nearly lost more than one finger. They do sell pre-cubed squash. Now with fall quickly approaching, this is the perfect seasonal dish for you to serve up at your Autumn shindigs.

Butternut Apple Bake

  • 2 diced apples
  • 1 cubed butternut squash
  • 1/2 cup pecans
  • 1/4 tsp cayenne
  • 2 tbsp grass-fed butter
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt

Let’s Make It Happen: Cube squash into beautiful little squares. Dice apples. Melt together. Toss all the ingredients together in a pan. Bake at 400 for 30 minutes or until the squash is tender. Apples pair wonderfully with pork chops, which is what we have it shown with her.

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