- 2 3/4 pounds acorn squash, peeled (see note), halved, seeded, and cut into roughly 1/2-inch dice (about 4 cups)
- 3 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/3 cup diced red onion (small dice)
- 1/4 teaspoon freshly ground white pepper
- 2 Fuji or Gala apples, cut into roughly 1/2-inch dice (about 2 cups)
- 1/2 cup chicken stock or canned low-sodium chicken broth
- 1 teaspoon chopped fresh thyme leaves
Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and 1/4 teaspoon of the salt. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender. Remove from the oven and set aside to cool for at least 5 minutes.
Heat the 2 tablespoons butter in a small saucepan over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes. Add the diced apples and the chicken stock, and bring to a simmer. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long -- you want them to retain their shape.) Remove from the heat.
In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid. Toss gently to combine, and serve warm.
Note: To peel acorn squash: Peeling acorn squash is similar to peeling a pineapple. Use a serrated knife (bread knife) and slice off each end. With the squash resting on one end, and holding it steady with one hand, use the tip of the knife to cut from top to bottom, following the curve of the squash. To cut around the ridge you will have to cut a bit deeper into the squash; just follow the curve as closely as you can. Continue until you have peeled the entire squash.