Butternut Squash with Apples and Caramelized Onions

Fall is my favorite season. The smell of bonfires, the colorful leaves that fill the trees, hot apple cider and fuzzy sweaters. But most of all, Fall is my favorite season because the wonderful produce that is available. Parsnips, apples, sweet potatoes, pumpkins, and several varieties of squash- just to name a few. There's something so comforting, so rustic, about a warm vegetable dish on a cool fall evening.

I created this recipe last week, and have made it, tweaked it, and enjoyed it three times since. It really highlights the squash and apple's natural flavors, there's not much seasoning needed when the produce is at it's peak freshness. The onion and balsamic vinegar add a bit of sweetness, and the apples are perfectly crunchy. If you want to add a bit of creaminess, sprinkle a bit of feta on top, but I like to keep it simple. This is a great dish alongside a hot cup of tea. Enjoy!



Butternut Squash with Apples and Caramelized Onions
1 serving

1/2 small Butternut Squash (about 6 oz), 1/2 inch cubes
1 medium apple, medium dice
1/4 cup chopped onions
1 tablespoon Balsamic vinegar
2 Basil leaves
Dried thyme
Ground sage
Black pepper
Salt
Olive oil

1. Heat a saute pan over medium heat with just enough oil to coat the bottom. When the oil becomes shiny, add the onions. Cook until the onions have become browned and translucent. Remove them from the pan and set aside.

2. Add the butternut squash to the saute pan, add an ice cube and cover. Cook until slightly tender, or about 5 minutes, stirring often. Meanwhile, heat the balsamic vinegar in a small saucepan, and cook until reduced by half. Remove from heat.

3. When the squash is tender, add the apples, 1/4 teaspoon dried thyme, a pinch of ground sage, and salt and pepper to taste. When the apples are slightly tender, stir in the caramelized onions. Spoon onto a plate, and drizzle the balsamic reduction over top. Sprinkle shredded basil leaves on top, and serve. Enjoy!

Calories: 175 Fat: 1g Carbs: 45g Fiber: 10g Protein: 2g