Ingredients
2 lb butternut squash, peeled and small cubed
2 cup granny smith apples, peeled and medium cubed
½ cup unsalted butter, melted
2 tbsp fresh lemon juice
½ cup brown sugar
2 tsp nutmeg
1 tbsp cinnamon
1 cup blue cheese, crumbled
1 cup whole pecans
¼ tsp salt
Preparation
Preheat the oven to 375 degrees. Place the squash in a microwave safe bowl and cover with plastic wrap. Microwave the squash on high for 6-8 minutes.
In a separate large bowl toss the butter, lemon juice, brown sugar, nutmeg, cinnamon and pecans until evenly coated. Next add the semi-cooked squash to the apple mixture and toss lightly.
Spread the mixture onto a 9X13-inch baking pan, and top with the crumbled blue cheese. Bake at 375 degrees for 30-35 minutes until the squash and apples are tender.
