Maple-roasted butternut squash and apples from The Amateur Gourmet by Molly Stevens and Adam Roberts

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Notes about this recipe

  • 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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