Maple Butternut Squash & Apple Casserole

Maple Butternut Squash & Apple Casserole

When I came home from Paris yesterday, Fall was here, loud and clear…

Ingredients

  • When I came home from Paris yesterday, Fall was here, loud and clear…
  • As much as I miss Paris and OSGMOM and sis, there is something very comforting about being home and back on Canadian soil.
  • When I heard that we were expecting guests for dinner tonight (my brother in law Steve and his fiancée Joanne <—newly engaged!), I decided a Fall-like dinner was in order.
  • Oh how I missed my kitchen.
  • Baking. Cooking. Creating. Experimenting.
  • EATING MY DELICIOUS FOOD! I’m pretty sure I am going to eat myself into a food coma this week in all the excitement.
  • This huge CSA organic Butternut squash was the main feature…
  • It was a big one- about 4 pounds!
  • Maple Butternut Squash & Apple Casserole
  • Inspired by Kitchen Parade.
  • Ingredients:
  • 1.5 pounds butternut squash, washed, peeled, chopped into 1” cubes
  • 3 tbsp Earth Balance
  • 1 tsp curry powder (I used Arvinda’s Garam masala)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp sea salt
  • 3 small apples, cored and chopped into cubes
  • 3.5-4 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 2-3 cups cooked Brown basmati rice
  • 3-4 tbsp pumpkin seeds
  • 1 tbsp Sucanat or brown sugar, optional
Read the whole recipe on Oh She Glows