Maple-Roasted Butternut Squash and Apples Summary: A sweet/savory side from Molly Stevens’ “All About Roasting.”

Name: Maple-Roasted Butternut Squash and Apples Summary: A sweet/savory side from Molly Stevens’ “All About Roasting.”
Ingredients: 1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 3/4-inch chunks (5 to 7 cups); 2 tart, crisp apples (about 1 pound), such as Granny Smith, Gravenstein, or Braeburn, quartered and cut into 1-inch chunks; 2 tablespoons unsalted butter, melted; 2 tablespoons extra-virgin olive oil; 2 tablespoons pure maple syrup; 2 teaspoons minced fresh marjoram (rosemary, thyme, or sage may be substituted); Kosher salt and freshly ground black pepper; 1/4 cup pecans or walnuts, lightly toasted and chopped (optional)

Maple-Roasted Butternut Squash and Apples Summary: A sweet/savory side from Molly Stevens’ “All About Roasting.” was pinched from <a href="http://www.amateurgourmet.com/2011/11/maple-roasted-butternut-squash-and-apples.html" target="_blank" rel="noopener">www.amateurgourmet.com.</a>

INGREDIENTS

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1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 3/4-inch chunks (5 to 7 cups)

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2 tart, crisp apples (about 1 pound), such as Granny Smith, Gravenstein, or Braeburn, quartered and cut into 1-inch chunks

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2 tablespoons unsalted butter, melted

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2 tablespoons extra-virgin olive oil

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2 tablespoons pure maple syrup

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2 teaspoons minced fresh marjoram (rosemary, thyme, or sage may be substituted)

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Kosher salt and freshly ground black pepper

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1/4 cup pecans or walnuts, lightly toasted and chopped (optional)

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