So after a week, here's what I did with mine. I figured 'What's the worst that could happen? I plucked the squash and apples from the orchard...so it's bound to be delicious with a few additions, right?' RIGHT!!!!
Roasted Butternut Squash & Apple Mash
1 Tablespoon of olive oil
1 medium/large butternut squash, split horizontally and seeds removed
2 medium apples (I used a MacIntosh & a Golden Delicious in the photo above), cut into once inch chunks
2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon maple syrup
1/2 cup of apple juice or cider
1/2 of whole milk or heavy cream
1/2 teaspoon salt (or to taste)
dash of cinnamon, to taste
Preheat over to 425 degrees.
Drizzle olive oil on broiler pan (or baking sheet with a lip) and lay squash skin side down atop. Divide butter and brown sugar among each cavity (1 Tablespoon of each in each side of squash) of the squash. Drizzle both with maple syrup.
Roast for approximately 25 minutes or until the surface of the squash appears golden brown. Spread apples liberally over squash and pan. Lower temperature to 375 and roast for an additional 15 minutes.
Remove from oven and allow to cool enough to handle. Spoon flesh from the squash into a saucepan and top with roasted apples. Add apple juice and heavy cream*. Cook over medium/high heat to a light boil. Lower heat to simmer for 10-12 minutes. Remove from heat. Mash or use hand mixer to puree. Stir in cinnamon and salt, to taste. Serve hot.
*More or less liquid may be used to achieve your preferred consistency and to accommodate for varying sizes of butternut squash.
And since I haven't post one of these in awhile...
According to the Farmer's Almanac, October 8th is the best day to:
- Cut Firewood
- Mow to Increase Growth
- Castrate Farm Animals
- Dig Holes
- Potty Train
- Wash Windows
- Advertise to Sell
- Travel for Pleasure