As you know by now, Mike is kind of a picky eater He is definitely not fond of many vegetables, but he has a particular aversion to orange vegetables. It might be somewhat of a family thing because it has never been a given that one would see squash, carrots, sweet potatoes, or even pumpkin at his family's Thanksgiving dinner. They have a joke about the sweet potato being saved from year to year in the freezer.
I, on the other hand, could quite contentedly eat all orange vegetables with maybe a spoon of cranberry sauce on the side.
We will drive to Mike's sister's in Connecticut for the big meal this year. We went to Costo's today and bought wine and Cabot cheddar for our contribution. This year, I am also going to take a dish of the glazed carrots I mentioned a while ago. I am tempted to also prepare this squash dish, reducing all the measurements so it only serves one or two:
Baked Squash with Apples
1/4 cup butter
1/2 cup VT Maple Syrup
1/4 cup apple cider
1 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
about 3 pounds of winter squash*, pared, seeded, and thickly sliced
3 baking apples (Such as Granny Smith), pared, cored and thickly sliced.
Heat oven to 400 degrees. Butter a glass baking dish, 13x9x2.
Arrange the squash and apple slices in the baking pan.
In a small saucepan, combine all the other ingredients and bring to a gentle boil over medium heat.
Pour this syrup mixture over the squash and apples. Cover the pan tightly with foil and bake for abut 50 minutes. Uncover and continue to bake for five to ten minutes.
*I like Delicata squash the best, but butternut works well and you can often find it already peeled and sliced, which saves a lot of work.