Monday, November 23, 2009

Sage and Garlic Scented Butternut with Apples

How's that for a recipe title? I am still on the Thanksgiving kick, and I still have a lot of apples and now a counter full of butternut and acorn squashes, so I got to experimenting this afternoon. This is kind of like scalloped butternut with an apple topping, but the topping is not crunchy. This turned out really great! I was quite pleased with both the flavor and the texture of the final product.

And, again, I am not going to list actual amounts. This is the kind of dish that you can easily make as much as you need depending on how many eaters you have. My sweetie is out of town for a few days, and that means I am on my own come dinner time, so I just made a little bit.

Sage and Garlic Scented Butternut Squash with Apples

Butternut squash
Fresh Sage Leaves
Olive Oil
Salt and Pepper
Broth or Water

Preheat the oven to 375

Peel and seed the squash. Halve it, then slice it very thinly. Toss the squash with minced garlic, chopped sage leaves, and a little bit of olive oil. Layer the slices in a greased baking dish. No need to be perfect here, just arrange them in layers until the dish is nearly full. Then core your apple and slice. I like to cut the apple in quarters, then cut the core out on a diagonal. Cover the squash slices with apples. Pour a bit of broth or water over the top (This is just to help the squash cook up nicely, maybe 1/4 cup of liquid for an 8 inch square pan), cover with foil and bake for about 45 minutes until the squash is tender. Remove the foil and check for doneness. At this point my squash was very tender, but there was way too much liquid in the pan, so I put it back into the oven for about another 7 minutes.

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