Makes | 6 servings
- 1/4 cup unsalted butter, plus butter to grease the baking dish
- 1 1/4 pounds squash, such as butternut, kabocha or acorn, peeled and seeded and sliced into ¼-inch wedges (about 4 cups)
- 2 medium baking apples, such as Granny Smith, cored and sliced into ¼-inch wedges
- 2 tbs. minced fresh gingerroot
- Salt and freshly ground black pepper to taste
- 1/2 tsp. cinnamon or pumpkin pie spice (optional)
- 1/3 cup chopped pecans
- Preheat the oven to 350 degrees F.
- Lightly butter a 2-quart baking dish and layer the squash and apple slices overlapping each other.
- Melt the 1/4 cup butter, add the ginger, and season with salt and freshly ground black pepper. If you would like to add a little cinnamon or pumpkin pie spice, add a 1/2 teaspoon to the butter mixture.
- Pour the butter mixture over the squash and apples.
- Cover the pan tightly with foil and bake for about 15 minutes, then uncover and continue to bake for another 25 minutes or until squash is tender.
- Top with pecans.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson