 | | Directions | 1. Preheat oven to 450° F. Toss squash and onion in large bowl.
2. Mix butter, brown sugar, vanilla, salt, nutmeg and pepper in small bowl until well blended. Pour over squash mixture; toss to coat well. Arrange in single layer on foil-lined large shallow baking pan.
3. Bake 15 minutes. Add apples; toss to mix well. Bake 25 to 30 minutes longer or until squash and apples are tender. Test Kitchen Tip: Use crisp sweet-tart apples, such as Braeburn, Empire or Jonagold. |
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1-inch cubes |
| - | | 1 medium Vidalia onion, cut into thin wedges (1 cup) |
| - | | 1/4 cup (1/2 stick) butter, melted |
| - | | 1/4 cup firmly packed light brown sugar |
| - | | 1 tablespoon McCormick® Pure Vanilla Extract |
| - | | 1 teaspoon salt |
| - | | teaspoon McCormick® Nutmeg, Ground |
| - | | 1/2 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 unpeeled apples, cored and cut into 1/2-inch thick wedges |
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| | Nutrition (per serving) | Calories: 100 Calories
Fat: 4 Grams
Protein: 4 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 15 Grams
Sodium: 229 Milligrams
Fiber: 2 Grams
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