Makes six servings
- 1/4 cup unsalted butter, plus butter to grease the baking dish
- 1 1/4 pounds squash, such as butternut, kabocha or acorn, peeled and seeded and sliced into ¼-inch wedges (about 4 cups)
- 2 medium baking apples, such as Granny Smith, cored and sliced into ¼-inch wedges
- 2 tbs. minced fresh gingerroot
- Salt and freshly ground black pepper to taste
- 1/2 tsp. cinnamon or pumpkin pie spice (optional)
- 1/3 cup chopped pecans
Preheat the oven to 350 degrees F.
Lightly butter a 2-quart baking dish and layer the squash and apple slices overlapping each other.
Melt the 1/4 cup butter, add the ginger, and season with salt and freshly ground black pepper. If you would like to add a little cinnamon or pumpkin pie spice, add a 1/2 teaspoon to the butter mixture.
Pour the butter mixture over the squash and apples.
Cover the pan tightly with foil and bake for about 15 minutes, then uncover and continue to bake for another 25 minutes or until squash is tender.
Top with pecans.