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Braised Apples, Roasted Acorn Squash and Fresh Thyme
Recipe type: Main Dish
Serves: 4-6

  • 2 acorn squash, peeled (see note), halved, seeded, and cut into roughly ½-inch dice (about 4 cups)
  • 3 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup diced red onion (small dice)
  • ¼ teaspoon freshly ground pepper
  • 2 Fuji or Gala apples, cut into roughly ½-inch dice (about 2 cups)
  • ½ cup chicken stock or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

  1. Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
  3. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
  4. Remove from the oven and set aside to cool for at least 5 minutes.
  5. Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
  6. Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
  7. Add the diced apples and the chicken stock, and bring to a simmer.
  8. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long you want them to retain their shape.)
  9. Remove from the heat.
  10. In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
  11. Toss gently to combine, and serve warm.