A savory vegetarian side dish that combines the flavors of fall.
Baked Apples and Squash
Ingredients
2 cups winter squash cubes
2 cups apple cubes
1 Tablespoon vegetable oil
½ teaspoon cinnamon
1 Tablespoon sugar
½ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- Preheat oven to 425 degrees F.
- In a large bowl, combine all ingredients. Toss to coat evenly.
- Spread the mixture on a baking sheet.
- Bake for 20 to 30 minutes, or until squash is soft.
- Refrigerate leftovers within 2 hours,
Recipe adapted from Nutrition Matters.
Notes
- Try adding chopped nuts or seeds.
You might also like...
Mix and Match Pasta Salad
Mix and Match Pasta Salad
Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Creamy Fruit Salad
Creamy Fruit Salad
Quick and easy snack or side dish with apples, bananas and pineapple. Easy to customize with your favorite fruits!
Prepare:
10 minutes
Makes:
4 cups
Chimichurri
Chimichurri
This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Rice with Chicken and Vegetables
Rice with Chicken and Vegetables
A filling and satisfying meal of rice, veggies and chicken that is packed with flavor.
Prepare:
20 to 30 minutes
Cook:
35 minutes
Makes:
7 cups
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Comments
I've used this recipe in a number of family nights/student cooking clubs with great success and appeal. Local squash or pumpkins, and apples make it a perfect seasonal dish, and there are many variations that allow for sweet or savory flavor profiles. The warm 'pumpkin pie' spices, maple syrup or honey all work nicely in the sweet dish, and if a savory dish is desired, add 1/2 - 1 C. diced yellow onion, 1+ tsp. of curry powder, salt & pepper, sage and/or thyme (any combination) and you have a perfect side dish for many menus.
I've been making this recipe for quite some time, and it's great. I usually don't add the salt, and we mix it in with steel cut oats, sometimes adding coconut and walnuts or pumpkin seeds for added protein. It can be a savory or sweet dish, depending on what you like. I've served it at dinner with braised kale or chard and a protein dish and it was also great. Kids and adults loved it!