BLACK RIVER FALLS, Wis. (WEAU)— Ruth Chipps, Black River Memorial Hospital Registered Dietitian Nutritionist, features winter squash in Harvest of the Month.
Roasted Squash Apple Bake with Sage
5 c. Butternut squash
4 c. Granny Smith apples
¼ c. Butter, melted
½ c. Brown sugar, packed
1 Tbsp. flour
1 tsp. salt
½ tsp. ground mace (or allspice)
½ tsp. dried sage or 1 Tbsp. fresh sage (very finely-chopped)
1. Peel and cut squash and apples into pieces like you would for apple pie and place into a large bowl.
2. Melt butter and add the rest of ingredients.
3. Stir well then put in a large casserole pan.
4. Cover and bake at 350 until squash and apples are soft. This may take up to one hour. Check at 45 minutes with the tip of a small sharp knife.