Roasted Butternut Squash with Apple
By Natalie EstradaPublished on October 14, 2019
Time
55 minutes
Yield
Serves 4 to 6
Featured Comment
"This one's a keeper! The apple-butternut combo was terrific, and the vinaigrette gave it all a nice kick." —Myriam H.
Ingredients
Vinaigrette
3 tablespoons red wine vinegar1 tablespoon sugar⅛ teaspoon table salt3 tablespoons minced shallot2 tablespoons chopped fresh parsley2 tablespoons extra-virgin olive oil¼ teaspoon red pepper flakesSquash and Apple
1 (2¼- to 2¾-pound) butternut squash3 tablespoons extra-virgin olive oil, divided1 teaspoon table salt1 Gala, Fuji, or Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedgesBefore You Begin
When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.
Make Ahead: Squash can be peeled, halved, seeded, and sliced up to 24 hours in advance.
Instructions
- Stir 3 tablespoons red wine vinegar, 1 tablespoon sugar, and ⅛ teaspoon table salt in small bowl until sugar is dissolved. Stir in 3 tablespoons minced shallot, 2 tablespoons chopped parsley, 2 tablespoons extra-virgin olive oil, and ¼ teaspoon pepper flakes; set aside.
- Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from 1 butternut squash and peel squash. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1 inch thick. (Squash can be prepped up to 24 hours in advance.)
- Toss squash, 2 tablespoons oil, and 1 teaspoon salt together in bowl. Spread squash in even layer on rimmed baking sheet, cut side down. Roast until squash is tender and bottoms are beginning to brown, 14 to 16 minutes.
- Toss 1 Gala apple (unpeeled, cored, halved, and cut into ½-inch-thick wedges) and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place apple between squash on sheet, cut side down. (Do not flip squash.) Return sheet to oven and continue to roast until apple is tender and squash is fully browned on bottoms (tops of squash will not be browned), about 8 minutes longer.
- Using spatula, transfer squash and apple to shallow platter and spread into even layer. Drizzle vinaigrette over top. Serve warm or at room temperature.
for the vinaigrette
for the squash and apple
Time
55 minutesYield
Serves 4 to 6Featured Comment
"This one's a keeper! The apple-butternut combo was terrific, and the vinaigrette gave it all a nice kick." —Myriam H.Ingredients
Ingredients
Ingredients
Why This Recipe Works
In order to highlight one of our favorite fall vegetables, we let the oven do the heavy lifting. We start by peeling the tough exterior of the butternut until there’s no yellow skin left. Instead of dicing the squash into cubes, which is labor intensive, we cut the squash in half lengthwise and then crosswise into 1-inch-thick pieces. The larger pieces of squash caramelize beautifully while their interiors remain ultracreamy. For a contrast of flavors, we add an apple during the last few minutes of cooking. After removing the squash and apple from the oven, we drizzle them with a tangy vinaigrette of minced shallot, red wine vinegar, and parsley.
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