Squash and Apple Bake: The Perfect Easter Side for Roasted Rack of Lamb

RECIPES

Squash and Apple Bake

PREP TIME: 15 MINUTES

COOKING TIME: 1 HOUR

SERVES: 8-12

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This squash and apple bake is my go-to side dish every Easter, perfectly complementing my famous roasted rack of lamb. Once my grandmother’s cherished Thanksgiving recipe, I adapted it to create a flavorful pairing that’s now a beloved tradition at my holiday table. Sweet, savory, and comforting, it’s the ideal dish to elevate your festive meal.

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Ingredients:

2 lbs cubed fresh butternut squash (1 butternut squash)

¼ tsp salt

¼ tsp ground black pepper

2 Honeycrisp apples, peeled, cored, and cut into ½-inch slices

½ tsp ground cinnamon

¼ cup salted butter

½ cup light brown sugar

1 tbsp all-purpose flour

Tools:

9×13-inch casserole dish

Directions:

1.Preheat oven to 350 degrees.

2.In a large mixing bowl combine the squash, salt, and pepper, and toss to evenly coat. Add the apple slices and cinnamon and toss again to evenly coat. Pour the squash and apples into a 9×13-inch casserole dish.

3.In a small saucepan, melt the butter on medium-low heat on the stove top. Once melted, drizzle over the squash and apples and toss to evenly coat.

4.Cover with foil and bake covered for 30 minutes.

5.Meanwhile in a medium mixing bowl, stir together the brown sugar and flour to evenly combine. Set aside.

6.After the squash has baked, remove the foil and sprinkle the brown sugar over the top of the squash and apples. Place back in the oven and bake uncovered for another 30 minutes. You should be able to poke the squash easily with a fork once time is up.

NOTES:

You may omit the flour if you need to make this gluten free and the dish will turn out just fine!

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