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Add a photoServings: 4
Ingredients
- 4 lb Buttercup squash, turban squash or possibly
- Â Â Butternut squash, halved crosswise,
- Â Â Seeds scraped out
- Â Â Extra virgin olive oil
- Â Â Fresh thyme leaves
- Â Â Salt and freshly grnd pepper
- 4 lrg Cortland apples, cored
Directions
- Preheat the oven to 375#161#F. Rub the cut sides of the squash with the extra virgin olive oil. Sprinkle with thyme leaves and season with salt and pepper. Put the squash halves cut sides down on a baking sheet and bake till tender, about 40 min.
- Meanwhile, stand the apples in a glass or possibly ceramic baking dish large sufficient to hold them comfortably. When the squash has baked for 15 min, put the apples in the middle shelf of the oven and bake for 25 min, or possibly till soft and puffed up. Turn the apples as necessary during baking so which they will cook proportionately.
- To serve, transfer the apples to plates with a spatula and spoon their baking juices on top. Cut each piece of squash in half again and serve alongside the apples.
- NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt, Spaghetti Squash Salad and Smoky Black Beans from the Index.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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