Butternut Squash with Apples, Raisins, and Walnuts

Fall is here!

I love making this recipe because you get to smell so many wonderful and quintessentially fall scents. It's just scrumptious. 

Here's all you need to make this wonderful fall dish:

 1 butternut squash

1 tablespoon olive oil

5 tablespoons butter

1 cup walnuts, chopped

1 apple, chopped

2 teaspoons lemon juice

1/2 cup raisins

1 tablespoon vanilla

Preheat the oven to 400 degrees F. Sprinkle the olive oil on a baking pan (aluminum foil is a good idea, too). Remove the seeds, peel, and cube the squash. Spread out the squash on the baking sheet into one layer. Bake for 20 minutes.

Meanwhile, toast the walnuts until they are slightly brown and become aromatic. 

In a sauce pan, melt 2 tablespoons butter and saute the apple pieces. When the apples are softened, remove from the heat and stir in the lemon juice.

When the squash is roasted, add it to the sauce pan with the apples. Add the rest of the butter, along with the walnuts, raisins, and vanilla. Bring the heat up to medium-low and stir for about 5 minutes.

This dish is great served warm or cold.

Enjoy!

scb