Roasted Butternut Squash and Sweet Apples
- 2 lb. (1 large) butternut squash, peeled and small cubed
- 2 C. granny smith apples, peeled and medium cubed
- 1/2 C. unsalted butter, melted
- 2 Tbs. fresh lemon juice
- 1/2 C. brown sugar
- 2 tsp. nutmeg
- 1 Tbs. cinnamon
- 1 C. blue cheese, crumbled
- 1 C. whole pecans
- 1/4 tsp. salt
Preheat the oven to 375 degrees. Place the squash in a microwave safe bowl and cover with plastic wrap. Microwave the squash on high for 6-8 minutes.
In a separate large bowl toss the butter, lemon juice, brown sugar, nutmeg, cinnamon and pecans until evenly coated. Next add the semi-cooked squash to the apple mixture and toss lightly.
Spread the mixture onto a 9X13-inch baking pan, and top with the crumbled blue cheese. Bake at 375 degrees for 30-35 minutes until the squash and apples are tender.