Roasted Acorn Squash and Apples

I had a serious case of foodie fever this weekend. Probably because there were so many other things I should have been doing, but a girl's got to eat. I made apple cake, cayenne honey glazed pork loin, two-tone mashed potatoes, and this, the epitome of delicious fall foods, baked acorn squash with apples. Holy yum. Everything about this dish is so fall I want to put a scarf on it and throw it in a pile of leaves (but I won't).

Not Pictured: Vegetable Oil, because I forgot about him. Oops

Start by cutting your acorn squash in half. This is really hard, so a really sharp knife is helpful. I didn't have one, so I just hacked at this until it felt sorry for me and broke in half. 

Scoop out all the seed and ligaments and whatever else is in there. 

Much better. 

Now cut it into wedges and throw them, skin side down, into a baking dish you have had for 100 years and never used.

Isn't it precious?

Now toss them in vegetable oil and put them in the oven while you prep the rest, about 15 minutes.

While the squash is in the oven, core your apples and cut them into wedges. Don't be fooled by the knife sitting there looking like I did these beautiful wedges by hand. There is an apple slicer just out of the camera's view.

Now, combine the butter and brown sugar. I originally started with less butter and sugar, then realized I was kidding myself and added more butter and sugar. It's fall, no need to try to lighten things up now. Leave that for spring.

'Tis the season for hearty foods.

Much better. Now toss in some cinnamon and ginger and mix it some more.

Take the squash out of the oven and bring the apples to the party.

Now just cover everything in butter. Don't be afraid. You've made it this far; it's too late to turn back now.

Put it back in the oven and let it cook until it's fork-tender and your apartment smells like heaven, about 20-25 minutes.

Shamelessly eat it straight out of the pan.

You can tell yourself you are checking for doneness, if that makes you feel better about it.

Roasted Acorn Squash and Apples

Ingredients:

1 acorn squash

2 apples

2 tablespoons vegetable oil

1/2 c butter

1/2 c brown sugar

1/2 teaspoon ground ginger

2 teaspoons cinnamon

Directions:

Preheat oven to 375 F.

Cut acorn squash in half and remove the seeds. Toss in vegetable oil in an 8x8 baking dish. Place in oven for 15 minutes.

Meanwhile, core and slice apples into wedges. Set aside.

Combine butter and brown sugar, until thoroughly mixed. Add cinnamon and ginger to butter/sugar mixture. Mix well.

Remove squash from oven. Add apples. Coat apples and squash with butter/sugar mixture.

Return to oven. Bake until fork tender, 20-25 minutes.