Maple-roasted butternut squash and apples from All About Roasting: A New Approach to a Classic Art (page 518) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rosemary, thyme, or sage for marjoram.

  • jhallen on December 26, 2024

    Apparently redbird and I served the same Christmas dinner today. Agree this goes very well with ham.

  • redbird on December 25, 2024

    Very tasty. Found that it took 5-8 minutes less than recipe indicates when using a convection oven. Went well with a glazed baked ham.

  • rmardel on November 10, 2024

    I found this cooked in considerably less time than suggested in the recipe. It may have simply been that I was using seasonally fresh apples and butternut squash from my farmer's market, but the entire dish was mushy in 30 minutes although I followed the recipe as written. Also it was very sweet, excessively sweet for my taste. This may vary with the age/sweetness/quality of the ingredients however. If I try it again I am inclined to leave out the maple syrup.

  • jhallen on October 31, 2020

    This is really easy and very good. My apples came out mushy but I think that’s because I used some apples that were past their prime.

  • ashallen on December 11, 2019

    I'm a big butternut squash fan and have made this recipe several times. The combination of apple and squash is very good and the suggested fresh marjoram works very well with their flavors. Dish is strongly affected by quality of the squash and apples - my most recent squash wasn't very sweet or flavorful and it came through in the final dish. I ended up pureeing that batch with some extra water and seasonings to save it! Overall, this is pretty sweet - I've actually eaten leftovers for breakfast. To make it more savory, I add 1/2-1 cup finely chopped shallots or yellow/red onion and sometimes toss everything with rendered fat from a roasted chicken instead of olive oil/butter. I also like to roast it longer than specified in the recipe and/or use convection mode part of the time to further intensify the flavors. Making a half-batch on a single half sheet pan works well. I skip the parchment paper and haven't found clean-up to be troublesome.

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