Once again, I turned to Cooking Classy for a recipe, and was sold by the photography on the site. I followed the instructions, and the results were quite good, but I made a lot of notes on changes I’ll make
if when I cook this dish again. The recipe, for instance, “serves four,” but resulted in enough food to serve eight. Or 10.
The vegetables were brussels sprouts, red onion, and butternut squash*. I’d never worked with butternut squash before, even though I’ve become addicted to butternut squash soup lately, and I was surprised how difficult it was to cut and peel. To this, I added two sliced apples: One Honey Crisp (sweet) and one Granny Smith (tart). I spread the ingredients in a single layer on a baking sheet, and topped it all with melted butter, brown sugar, cinnamon, nutmeg, and lemon juice. I baked it for 40 minutes—I’ll reduce the time to 30 minutes when I make it again—tossing it once and adding pecans and dried cranberries a few minutes before I took it out of the oven.
A happy result. With that combination of colours—orange, green, brown, red—it looks like Autumn, doesn’t it?
*Isn’t butternut squash a fruit, rather than a vegetable? I’m too lazy to look it up, but I think the seeds-inside = fruit law puts it in the same category as tomatoes and cherries.