Braised Apples, Roasted Acorn Squash and Fresh Thyme
Author: Dani Lind
Recipe type: Main Dish
- 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
- Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
- In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
- Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
- Remove from the oven and set aside to cool for at least 5 minutes.
- Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
- Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
- Add the diced apples and the chicken stock, and bring to a simmer.
- 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.)
- Remove from the heat.
- In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
- Toss gently to combine, and serve warm.