Indian-Spiced Roasted Apples with Butternut Squash (Week 20 CSA Recipe)

U went. U picked. U now have more apples than U know what to do with!

Yes, of course I’m going to make a vat of applesauce. But I’m also enjoying the apple’s more savory side this week. I am a total sucker for anything Indian and these spices warm the soul when autumn’s crisp breezes blow through your kitchen window. Pair with simply roasted pork, if so inclined.

1 pound apples, cored and cut into chunks

1 medium butternut squash, peeled, seeded and cut into chunks

3 tablespoons olive oil

1 tablespoon Garam Masala*

4 large cloves of garlic, finely chopped

salt and pepper to taste

1/4 cup raisins (optional)

Preheat oven to 425 degrees F.

In a large, rimmed baking pan toss together the apples, squash, olive oil, Garam Masala.

Roast for about 15 minutes, then add the garlic, salt and pepper and toss. Roast for an additional 15-20 minutes until softened and lightly golden.

Meanwhile place the raisins in a cup of boiling water. Once the apples and squash are cooked, drain the raisins and toss them into the mix.

Serves 4 as a side.

* Garam Masala is an Indian spice blend widely available at grocery stores and specialty markets —
there are many versions, each varying slightly. The blend I have on hand contains cardamom, cinnamon, cloves, cumin, pepper and coriander.

(Week 20 CSA: Mustard Greens, Lacinato Kale, French Breakfast Radishes, Baby Collard Greens, Dragon’s Tongue String Beans, Butternut Squash, Carnival Acorn Squash, Beauregard Sweet Potatoes, Eggplant, Garlic)