Tuesday, September 20, 2016

Apple Cinnamon Butternut Squash






GUYS.

If you step out of my door before 8am, it is sliiiiiiiightly cool and kiiiiiiiinda feels like Fall.

CAN IT HURRY UP ALREADY?!? 

Fall in the South comes around December 1 and leaves December 26 but, whatever.

So in honor of the pseudo Fall-like weather, I'm posting a FALL RECIPE. 

I can, for the first time ever, say this is a family recipe. I was introduced to it a few weeks ago by Tim's aunt and we've had it a few times since. It's delicious, and sweetish, and fall-like and I could make a meal out of it just by itself. 


Before making this recipe, I'd never even bought a butternut squash. It looked too intimidating. But this is actually super easy and quick to put together. The cook time takes a while but the prep is a breeze.


You cut the butternut squash in half and scoop out the seeds.

This is actually MUCH easier than cutting a spaghetti squash or even a sweet potato. 


Then you fill it with the apples, sprinkle with cinnamon, and drizzle a small amount of your sweetener on top.


Then you wrap your halves in foil and bake!


I like to add walnuts.

To everything. 

:)

I hope you enjoy!

Ingredients

2 butternut squash
1 large apple
cinnamon
1 tsp sweetener of choice (Maple syrup, honey, brown sugar)
Walnuts for topping (optional)

Instructions

Preheat oven to 350.
Cut squash in half and scoop out seeds. Chop apple into bite size pieces and fill the center of the squash with the apple. Sprinkle your cinnamon on top (to taste) and drizzle/sprinkle your sweetener on top. Wrap your squash halves with foil and put into your pan. Bake on 350 for 1-1.5 hours until soft. Cook time will depend on squash size. 

ENJOY!

Happy (Almost) Fall, Y'all!