So… technically, this recipe was part of a Blue Apron recipe. (I know, I’m the laziest food blogger ever). But I would totally make this again as part of a stand-alone dish, so, I’m modifying it:
What you need:
- one butternut squash
- 2-3 Yukon gold potatoes
- 1-2 apples
Start by cooking the squash and potato, as they take longer to cook. Chop into small pieces and coat with olive oil. Add salt and pepper to taste, then bake on a baking sheet at 475 degrees.
After 15-20 minutes, the vegetables should begin to look browned. Then you just stir in the apple pieces for another 10 minutes or so, until everything looks done.
That’s it! Blue Apron paired this side dish with pan-seared chicken with a browned butter, almond, and sage sauce— I may have to document that in another post!