| |
Christmas, Sides, Thanksgiving | |
| 4 lb peeled/cubed butternut squash (2 large, can use sweet potatoes) 1 tsp salt 3 granny smith apples peeled and cored juice of 1/2 lemon 9 Tbsps unsalted butter 6 Tbsps brown sugar 1/3 cup heavy cream 1/4 calvados (apple jack) 1/4 cup OJ cinnamon | |
| Heat oven to 425. Bake squash cube in a large roasting pan with 1 cup 2ater till soft, 40-45 minutes. When coole enough to handle. place squash in a medium bowl; season with salt and mash with a fork. Meanwhile, slice apples into 1/8 inch wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium bowl melt 3 Tbsps butter over med-high heat. Add 2 Tbsps brown sugar and cook, stirring until sugar dissolves. Cook apples slices in the butter and sugar in 3-4 batchs, until golden and carmelized, about 1 minute a side. As they finish cooking, transfer to a plate and set aside. In a medium skillet, melt 3 Tbsps butter over high heat. Add 2 Tbsps brown sugar and cook until sugar dissolves. Stir in 4 Tbsps cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to squash, whisking well to combine. Transfer squash mixture to a buttered 3 qt ovenproof casserole. Arrange apple slices over squash; set aside. In a medium skillet, melt the remaining 3 Tbsps butter over medium heat. Add remaining 2 Tbsp brown sugar and cook until dissolved. Add remaining 2 Tbsps of cream and cook, stirring, for 30 seconds. Stir in OJ and cook for 1-2 minutes, until thickened. Pour over the aples and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature up to 30 minutes. Sprinkle with cinnamon before serving. | |
Unrated | |
Sort