January 18, 2011
I like vegetables, but I get bored with fixing them the same old way. It doesn't help that I have a picky husband whose list of "approved" vegetables can be listed on one hand. Add to the mix a veggie cautious preschooler, who peeks curiously at his Daddy whenever a new vegetable is served, waiting to see if this is something he should eat or not. Because of this, I have threatened - er - nicely requested that my husband give a big grin and two thumbs up to any veggie served, to avoid the dreaded picky-eater-syndrome being passed on.
My husband complies with me on this, since I nonchalantly pointed out that the aforementioned "non-approved" veggies could come back to haunt him...anywhere, at any time.
Stuffed in his socks for instance.
Or piled under his pillow.
My imagination could come up with any number of possibilities I told him...and that was the end of my wifely persuasion:)
So, after being on the search for a new vegetable dish one day, I came across this recipe that I just had to try. Roasted Butternut Squash and Apples. I quickly headed to the store and picked up the squash, loaded a few apples in the cart, and was on my way home to roast the heck out of some veggies. This dish is packed with vitamin A, vitamin C, and is a great source of fiber, magnesium, and potassium.
Not to worry, you're kids will never know it's good for them, once you sprinkle a little brown sugar, cinnamon, and melted butter on top. My little guy even ate his with no prodding, while my big guy kept wisely silent.
I'm guessing he didn't wan't to find squishy squash in suspect places.
Roasted Butternut Squash and Apples
Prep time: 20 minutes / Cook time: 40-60 minutes / Serves: 8
1 Tbsp vegetable oil (to grease pan)
1 butternut squash (about 2 lbs, peeled and cut into 1/2 inch cubes)
3-4 medium apples (peeled, cored, and cubed)
1/4 cup brown sugar
1 Tbsp all-purpose flour
1/2 tsp cinnamon
2 Tbsp butter, melted
Preheat oven to 350F. Lightly grease a large baking dish. In a small bowl combine the brown sugar, flour, and cinnamon. Peel and cube your butternut squash. Peel, core, and cube your apples.
Combine the butternut squash and apples in the pan. Sprinkle the sugar mixture over the squash and apples, then pour the melted butter over the top. Cover the dish and bake for about 45 minutes, until the squash is fork tender. Uncover the dish, and continue baking until the apples and squash turn golden. About 15 more minutes.
Remove from oven and enjoy!