from The Davison Orchards Cookbook
This exceptional side dish is found on our tables only two times a year: Christmas Day and Thanksgiving Day. But if you want to eat it weekly, we won’t judge!
Serves 6
30 minutes prep
2 hours total
Ingredients
1 medium butternut squash, peeled, deseeded, and cut into ¼-inch-thick slices
2-3 apples, peeled, cored, halved, and cut into ¼-inch-thick slices
1/3 cup brown sugar, lightly packed
1/3 cup butter, softened
2 tsp all-purpose flour
½ tsp salt
½ tsp ground cinnamon
Directions
Preheat oven to 375F. Lightly grease an 8×8-inch baking dish.
Place the squash slices in the prepared dish (it’s fine if they overlap). Arrange the apple slices over the top of the squash.
In a small mixing bowl, beat together the sugar, butter, flour, salt and cinnamon until smooth. Drop this mixture by spoonfuls over the apples.
Cover with aluminum foil and bake until the squash is fork-tender and everything is bubbly, about 1 hour and 15 minutes. Serve hot.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Tip: Our favourite apples to use in this dish are Mutsu, Honeycrisp, Spartan or Golden Delicious.
Nada’s Tips & Tricks: I love bringing these two fall ingredients together and serve it with Sunday dinner. Easy but packed with flavour!
Contents and images used with permission by Touchwood Editions. https://www.touchwoodeditions.com/book/the-davison-orchards-cookbook/
