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Vanilla Glazed Roasted Squash and Apples Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Two fall favorites -- butternut squash and apples -- are oven roasted and ......
Servings:
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Ingredients
  • 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1-inch cubes
  • 1 medium Vidalia onion, cut into thin wedges (1 cup)
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 teaspoon salt
  • teaspoon McCormick® Nutmeg, Ground
  • 1/2 teaspoon McCormick® Black Pepper, Ground
  • 2 unpeeled apples, cored and cut into 1/2-inch thick wedges
Directions
PREP
20 mins
COOK
45 mins

1. Preheat oven to 450°F. Toss squash and onion in large bowl.

2. Mix butter, brown sugar, vanilla, salt, nutmeg and pepper in small bowl until well blended. Pour over squash mixture; toss to coat well. Arrange in single layer on foil-lined large shallow baking pan.

3. Bake 15 minutes. Add apples; toss to mix well. Bake 25 to 30 minutes longer or until squash and apples are tender.

Test Kitchen Tip: Use crisp sweet-tart apples, such as Braeburn, Empire or Jonagold.
Two fall favorites -- butternut squash and apples -- are oven roasted and sweetened with a vanilla-accented brown sugar and butter glaze.
Nutrition (per serving)
Calories: 100 Calories
Fat: 4 Grams
Protein: 4 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 15 Grams
Sodium: 229 Milligrams
Fiber: 2 Grams
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