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Roast Squash with Cranberries and Apples

October 21, 2009

You’re probably going to see a few repetitions this season in my menu. Why? I’m a seasonal cook. I really like to take advantage of the ingredients that are available, and that’s especially true in the fall.

Okay so it’s true that I hang on to the last days of summer (I bought plums last week just hoping they’d be good), but now that summer is actually, finally over, it’s time for tarts and pies and roasts and all the trimmings.

Last night was pork chops, tonight whole legs of chicken, cooked much the same way as the chops in terms of seasonings and marinade. What I really want to share with you is this amazing side dish.

I’ll post photos when I find the cable for Jared’s camera.

Roast Squash with Cranberries and Apples

1 Acorn Squash (or similar winter squash such as butternut)
4 oz fresh cranberries
2 medium-size apples (gala, granny smith, or other good baking apple)
Kosher salt and black pepper
1 T. butter
1/2 t. cumin
1/2 t. cinnamon
1/4 t. thyme

  • Quarter the acorn squash and remove the seats. Rub with olive oil and sprinkle with kosher salt. Roast in a shallow baking dish set on the middle rack of a 350º oven for 30 minutes or until tender when pierced with a sharp knife.
  • Remove from the oven and cool for 15 minutes.
  • Using a sharp paring knife, remove the skin and cut the flesh into 1/4″ cubes.
  • Core the apples (you can leave the skins on or not, but I leave them) and chop into 1/4″ pieces.
  • Toss the squash, apples, cranberries, butter and spices together in a large baking dish and return to the oven. Roast for 20 minutes, stirring halfway through, or until the cranberries have popped and the apples and squash are soft and tender. Salt and pepper to taste.

Have a great week!

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