It is that time of year now. Isn’t it crazy that once Halloween hits, you blink and it’s just about Thanksgiving? And in what feels like two weeks later, it’s Christmas, and then a brand new year! Gah, I feel old when I say this, but time really does go by so quickly.

{Wow, that’s the last time I’m going to mention time going by quickly. I just got caught up in the thoughts of my 6 year old growing up so quickly, that made me sad, and I had a mini cry fest}

Moving right along… It’s almost Thanksgiving! As in next week. Are you going to be hosting a meal? Do you have your menu planned out yet? Or maybe you’re just in charge of taking something to a dinner. Either way, I have the perfect dish for you. I found this rustic side dish from Kitchen Parade, and I am oh so glad I did!

My sister-in-law gave me a butternut squash a few weeks back, and I wasn’t exactly sure how I was going to use it. Honestly, I had never cooked with a butternut squash before, so I was a little intimidated. And on top of that, I wasn’t quite sure I really liked squash. So a recipe for butternut soup was out because I was afraid it would taste too squash-y. I don’t know, maybe you’re into that sort of thing. I just know that I’m not. I knew I had to turn this thing into something a little sweet.

And on top of that – how the hell do you cut this thing? No clue. Fortunately, Alanna, over at Kitchen Parade, was awesome enough to create a tutorial for cutting a butternut squash. And thank goodness! I would have been hacking away without any sense at all. If you’ve never cut a squash, you’re going to want to check the tutorial out yourself.

I’ve got to tell you how much I love Thanksgiving! I seriously look forward to it every year. It is probably my favorite holiday. Family all together. So much to be thankful for. And of course the FOOD! I couldn’t care less that I don’t get to eat the ham, turkey, or chicken. I’m there for the sides! The mashed potatoes, the green bean casserole (which is my assignment this year), the rolls, and oh the PIE! (which is also my assignment!)

You guys, I’m getting hungry. So I’m going to leave you with this and find something to munch on!

Roasted Butternut Squash & Apple

makes 4 cups
adapted from Kitchen Parade
print friendly version 

Ingredients

SQUASH:
1 butternut squash, about 1 1/2 pounds, washed well
1 Tablespoon butter, melted
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
Freshly ground pepper to taste

APPLES:
2 apples, cored, chopped into half-inch pieces
2 Tablespoons maple syrup
1 Tablespoon balsamic vinegar

Set oven to 375F. Place a glass or ceramic baking dish in the oven to preheat.

Place the squash in the microwave for 3 minutes to soften. Remove the skin, seeds and membrane, then into half-inch cubes. (Don’t forget to refer to the tutorial for tips). In a large bowl, toss the squash with remaining squash ingredients, coating the cubes well with butter and spices. Transfer to baking dish. Cover with foil and bake for 20 minutes.

Combine apples, maple syrup and balsamic vinegar. Arrange apples over the squash. Re-cover with foil, bake for another 10 minutes.

Uncover the dish, stir and bake for about another 30 minutes, stirring every 10 minutes, until the squash is fully cooked and the liquid is absorbed. Taste and adjust the seasoning. Serve immediately.

I hope you enjoy!

What are your cooking assignments for the holiday?

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