Simple Baked Cinnamon Apples

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 4 medium firm baking apples (Honeycrisp or Granny Smith)
• 1 small (about 1.5 lb) butternut squash
• 3 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 2 tbsp pure maple syrup
• 1/4 cup chopped pecans
• 1 tsp fresh thyme leaves
• 1/8 tsp pinch of kosher salt
• optional vanilla ice cream or whipped cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish. Peel the squash, scoop out the seeds, and cut the flesh into small half-inch cubes so they roast evenly beside the apples.
2. 2Halve the apples lengthwise and use a spoon or melon baller to core them, leaving a generous well without piercing the bottom. Toss the apple halves immediately with the lemon juice so they stay bright.
3. 3In a small bowl stir together the brown sugar, cinnamon, nutmeg, and salt until evenly mixed. Melt the butter and brush a little over the cut sides of the apples, then pack most of the spiced sugar into the wells.
4. 4Scatter the squash cubes the apples in the dish. Drizzle everything with the remaining melted butter and the maple syrup, then sprinkle the leftover spice mixture over the squash.
5. 5Cover the dish loosely with foil and bake for 25 minutes so the apples begin to soften and the squash starts to caramelize at the edges.
6. 6Remove the foil, scatter the chopped pecans over the apples and squash, and return to the oven uncovered for another 15 to 20 minutes until the apples are tender when pierced and the squash is golden and lightly glazed.
7. 7Let the dish rest 5 minutes so the juices thicken slightly. Sprinkle the fresh thyme leaves over the top for a bright herbal lift against the warm spices.
8. 8Serve each person one apple half nestled with a spoonful of the roasted squash and pan juices. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like it extra cozy.