Baked Winter Squash with Apples

I can’t think of a catchy name for this recipe, but it’s really yummy!  It’s ideal as a side dish for meat or chicken but tasty any time.

Baked Winter Squash with Apples

  • 6 c. winter squash (peeled, seeded, and cut into 1/4″ thick slices)
  • 6 c. Granny Smith apples (peeled, cored, and cut into 1/4″ thick slices)
  • 1/2 c. raisins
  • 1 t. cinnamon or nutmeg
  • salt and pepper to taste
  • 1/3 – 1/2  c. honey
  • 1/4 c. oil (coconut oil, rendered beef/chicken fat, or butter)
  • 1 1/2 T. lemon juice

Cook squash slices in boiling water for several minutes until tender; drain.  Combine squash, apples, and raisins and put in greased pan.  Mix in seasonings.  Put the honey, lemon juice, and whatever oil you’re using together in a small pot; heat on low until honey and fat are both liquid.

Pour the honey mixture over the squash and apple, and mix in well so that all slices are well-coated. Bake at 350 degrees for about an hour or until squash and apples are very tender, stirring occasionally.  Serve warm.

(This post is part of Slightly Indulgent Tuesday.)


10 thoughts on “Baked Winter Squash with Apples

  1. This sounds so good! I’m going to bli neder try it. Your recipe says to mix in the seasonings, but I don’t see any in the ingredient list. Do you add anything in aside from what is listed? Thanks so much for sharing!

    1. Thanks for catching that, R – Pesach busyness is showing up in my posting, lol! I just added the spices in; I somehow overlooked them originally.

  2. This recipe sounds so good! I think your taste in food and style of cooking is so much like mine. I used to make a dish with sweet potatoes and raisins that seemed to be such a good combination. I love your idea of winter squash with the tart apples and sweet raisins. And what could be better than having coconut oil with it, too? I’m going to start a file for recipes like this one to use with our garden “goodies” this year. Then, when these things start coming in, I’ll be prepared! Thanks, Avivah!

  3. I am curious why you chose to boil in water first. I know it will cut down on the cooking time, but why not mix the chopped raw vegetables with the oil/spices mixture, spread on a cooking sheet and roast covered? When soft, uncover to get a glazed finish. Or just roast them uncovered until tender. This way, you won’t cook out the nutrients in the water when you parboil them.

    1. Nothing I post is Torah m’Sinai, lol! The reason to cook the squash in advance is only to shorten the cooking process and it’s not written in stone that it has to be done. When I made this dish a few days ago, I actually cooked it similarly to what you suggested (though I baked it uncovered the entire time)! Thank you for your suggestions, Chana!

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