(Free Recipe) Baked Squash with Onions and Apples
October 24, 2011
The other day on Facebook I mentioned that my dinner felt like "fall on a plate." The autumnal feel came mainly from one side dish: baked squash with onions and apples. Magic happens to onions and apples during the baking processes-- they become soft and as sweet as candy.
For the recipe, I used one acorn squash and one carnival squash. But that's just because that's what I had kicking around the house. Use whatever winter squash is handy.
1 medium onion, halved and cut into thick pieces
1 medium apple, peeled, cored, and cut into thick slices
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 acorn squash, seeded and cut into wedges
1 carnival squash, seeded and cut into wedges
1/4 cup apple cider, optional (see note)
Note: This dish is best cooked in a pot with a tight fitting lid. The lid keeps in the moisture released by the cooking onions, apples, and squash. If you don't have an ovenproof pot with a tight fitting lid, cook the dish in a 9x13 inch baking dish. Add 1/4 cup apple cider and cover the pan tightly with foil. The additional liquid makes up for the moisture that will inevitably escape from the foil.
1. Preheat oven to 350 degrees F. Heat oil in a large ovenproof skillet over medium heat. Add the onions. Cook until soft and just beginning to brown. Add the apple slices. Cook until soft. Turn off the heat. Add the vinegar and stir to combine.
2. Nestle the squash wedges into the pan. Cover the pan with a tight fitting lid. If your pan doesn't have a lid, add the 1/4 cup of apple cider and cover tightly with foil.
3. Bake until squash wedges are tender and onions and apples are dark brown, about 45 minutes. Baking time varies depending on the size of your squash wedges.
Serving Suggestion: I served this with garlicky kale and a roast chicken.