9/21/11

I dread this time of year when the temperature starts to drop, the days begin getting shorter, and the joys of summertime slowly come to an end. My flip-flops get traded in for uggs, sundresses switched to hoodies, weekends spent out on the bay turn into weekends on land, and bar-b-ques are brought indoors. I would be deeply saddened by this if it weren’t for the plethora of harvest foods that come into season this time of year. Apples, corn, pumpkins, and the huge variety of squashes make summer turning to fall somewhat worthwhile. Over the weekend I put together this dish- it combines butternut squash, sweet potatoes, red bliss potatoes, apples, and onions. They get coated with a glaze made of brown sugar, butter, cinnamon, and a little OJ to make a sweet yet savory side dish that’s great for fall.

Recipe

1 lg. butternut squash

2 med. sweet potatoes

2 med. red bliss potatoes

1 apple

1 red onion

1/3 c. walnuts

1/3 c. brown sugar

1/2 c. butter

juice of 1 orange or 1/4 c. OJ

1 t. cinnamon

S&P

Cut squash, sweet potatoes, and red bliss potatoes into 1 inch chunks, peeling the squash and sweet potatoes first, skins can be left on red bliss’. Slice apples and onions. Melt 1 T. of the butter in a large skillet. Add squash and potatoes and saute over med-high heat until almost tender. Add apples and onions. Continue cooking until all become fork tender. Reduce heat to low and add brown sugar, remaining butter, OJ, cinnamon, salt, and pepper. Cover, stirring occaisionally until glaze forms and coats vegetables. Top with chopped walnuts.