Booh, we back again after a little
break. This weekend we take a look at a very sumptuous meal, of basically apple
orientation. I decided to pick this because of the relative importance and
value of apple around here. Not only does apple bear nice ornamental value, it
has nutritional value as well.
As you read and decide to try it out,
I want you to enjoy the best out of it..............CHEERS
What you’ll need:
• 2 tablespoons butter or margarine
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 5 cups butternut squash, peeled, seeded and cut
into 1/2-inch cubes
• 2 to 3 large Granny Smith apples, cored, cut
into 1/2-inch cubes (4 cups)
• ¼ cup maple syrup
• 1 tablespoon balsamic vinegar
• ¼ cup chopped, toasted pecans
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 5 cups butternut squash, peeled, seeded and cut
into 1/2-inch cubes
• 2 to 3 large Granny Smith apples, cored, cut
into 1/2-inch cubes (4 cups)
• ¼ cup maple syrup
• 1 tablespoon balsamic vinegar
• ¼ cup chopped, toasted pecans
Directions:
1. Heat your oven to 375F.
2. Put the butter into your baking dish, and melt
it in the oven (this takes about 5 minutes).
3. Stir the cinnamon and nutmeg into the melted
better. Then, toss your squash into the sweet
mixture. Cover with foil and bake for 20 minutes.
4. In the meantime, mix together the apples,
maple syrup and vinegar.
5. Add the apple mixture to the squash mixture,
cover with foil and bake for another 10 minutes.
6. Finally, when the squash and apples are
cooked, remove from the oven and sprinkle with
pecans.
2. Put the butter into your baking dish, and melt
it in the oven (this takes about 5 minutes).
3. Stir the cinnamon and nutmeg into the melted
better. Then, toss your squash into the sweet
mixture. Cover with foil and bake for 20 minutes.
4. In the meantime, mix together the apples,
maple syrup and vinegar.
5. Add the apple mixture to the squash mixture,
cover with foil and bake for another 10 minutes.
6. Finally, when the squash and apples are
cooked, remove from the oven and sprinkle with
pecans.
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