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Two fall favorites -- butternut squash and apples -- are oven roasted and sweetened with a vanilla-accented brown sugar and butter glaze.
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
1/2 to 1 teaspoon McCormick® Nutmeg, Ground
1/2 teaspoon McCormick® Black Pepper, Ground
2 unpeeled apples, cored and cut into 1/2-inch thick wedges
Preheat oven to 450°F. Toss squash and onion in large bowl.
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.
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.
(Amount per serving)
mouth party with a fruit and vegetables
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