Friday, November 6, 2009

Colonial Squash and Apples

This is a very old recipe for fixing Butternut Squash. It was requested to be served at the very first Thanksgiving Dinner in the White House and has been a staple for many of our Presidents Thanksgivings since.



I Butternut Squash, sliced into 1 in. pieces and then into bite size piecess
4-3 apples ( I like Gala), cut into quarters, then into bite size pieces
2 Tbsp. butter
1/2 c. brown sugar (more or less depending on taste. this is not real sweet)
2-3 tsp. cinnamon
pecans, broken into pieces , optional

Saute the squash and apples in the melted butter until juices start to flow, over med. heat.  Sprinkle the brown sugar and cinnamon over top and mix in.Cover, and lower heat a little and continue cooking and stiring occasionally, until squash is tender, for 25 min. Remove the lid and allow some of the juice to cook down for a few minutes. Add pecans now.This can also be baked in the oven at 350 deg. for 25-30 minutes if desired. Delicious! Perfect for a cold winter night's supper!

Linda--PrairieRose

5 comments:

  1. I just found your blog and enjoy all your vintage recipes in the background. Where did you get it? I love it all. I've been thinking of starting a dedicated cooking blog but have enough trouble keeping up with the one I have. Thanks for following me too!

    Carey

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  2. Linda, this looks so very good! Love both apples and butternut squash. Tried 3 years in a row to grow butternuts, but season is just too short here. Giving up on that! Must buy them at the grocery. Seems I can never leave a recipe alone either ~ I'll bet a handful of golden raisins thrown in there would be a yummy addition too! Love this new OFG Blog. Great work my dear!

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  3. Wow that sound so yummy, I going have to try it this year. Thanks for sharing

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  4. Yum! I do this with sweet potatoes. Sinfully delicious! I've a butternut tree in my yard, but the squirrels, chipmunk and whatever other vermin fight me over the nuts.

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