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Amy’s Baked Butternut Squash with Apples

November 14th, 2017 · 1 Comment · City Library, Main Branch, Uncategorized, West Branch

Fall is here, which means you may now make yummy comfort food (yay).  One of my favorites is butternut squash with apples.  Everyone probably has their favorite way of making this one so here is my twist on it.  This is a good recipe for busy folks who don’t derive pleasure from slaving over a hot stove at the end of the day.


  • Package of chopped butternut squash. It’ll probably be like 3-4 cups.
  • 2 medium sized apples washed then sliced with one of those round apple slicer/corer things.

You know, one of these things:

  • Don’t worry about the peel. That’s where the vitamins are anyway.
  • 2 tablespoons olive oil
  • A couple shakes of cinnamon, Camp Mix© (original flavor), dried rosemary, and dried thyme

Mix in a bowl. Pour into 10″ X 10″ glass baking dish which has been sprayed with cooking spray.

Drop  4 pea-sized pads of butter over the top.  Cover loosely with foil and place on middle rack of 325°-350° oven.  Bake for 50 minutes.  Check after 30 minutes.  Squash should be fork tender, as they say.

Adjust with a little more Camp Mix© to taste.  It’ll be awesome, believe me.

Check out these cookbooks at the library that have other fall favorites and enjoy the season.

Real Cidermaking On a Small Scale (Book)

Harvest Maine (ebook)

Amy H.

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