"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roasted Squash, Apples & Onions Recipe

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This recipe for Roasted Squash, Apples & Onions, by , is from Westby Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Westby Mcgee

Category:
Category:

Ingredients:  
Ingredients:  
2 lb butternut squash (peel off skin, cut into manageable size to remove seeds, cut into 1" cubes)
1 Tbsp Canola oil
1+ Tbsp butter (melted)
2-3+ Tbsp brown sugar (Mike likes 1/3 c sugar - too much for me! I cut back as much as I dare, LOL)
3/4 tsp salt
1/8 tsp pepper
1 large onion, sliced
2+ apples (Fuji, Cortland, etc)
2+ tsp Thyme (minced, fresh or dried, NOT Ground)
1 Tbsp lemon juice

Directions:
Directions:
Preheat oven to 400 F and line a large, sided baking sheet with parchment or silpat, etc. (Make sure goes to edges as this does get sticky!) Mix oil, butter, brown sugar, salt & pepper into bowl and then add squash. Spread entire mixture in an EVEN layer and bake for 10 minutes, stir and cook another 10 minutes. Toww the onion, apple, thyme and lemon juice together. After squash has baked for 20 minutes or so, add the apple mixture and gently stir together. Thurn oven up to 450 F and bake another 20 minutes. I stir again midway and if getting to soft, I just put under the broiler to brown a bit.

Personal Notes:
Personal Notes:
This recipe can be tweaked to please YOUR Family. It has become a Westby-Magee Traditional side dish!
Westby Branch: Ervin

 

 

 

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