I’ll never learn…

I am now absolutely positive that I do not like squash.

I’ve tried squash a couple of times in different preparations, and I think I like yellow squash, just not any other squash.

How am I so sure?

Well, I made it again for dinner tonight… for some weird reason… Ugh.

Roasted Butter Squash and Apples with Pecans
Ingredients

  • 1   butternut squash (about 8 cups), peeled, seeded, 1/2 inch thick slices
  • 3 cups  apples, cored, 1/2-inch thick slices
  • 1/2 cup  brown sugar
  • 1/4 cup  melted butter
  • 2 tablespoons  olive oil
  • 2 tablespoons  Calvados (or apple cider)
  • 2 tablespoons  maple syrup
  • 1/4 teaspoon  each: kosher salt, black pepper and nutmeg
  • 1 cup  pecan halves
  • 6 tablespoons  pure maple syrup
  • 1/4 teaspoon  flake sea salt

Directions
Preheat oven to 350 degrees F.

Combine butternut squash, apples, brown sugar, 1/4 cup melted butter, olive oil, Calvados, 2 tablespoons maple syrup, kosher salt, black pepper and nutmeg together in large bowl and toss to blend.

Arrange in an 8/inch x 8/inch baking dish. Bake uncovered for 45 minutes.

Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet. Bring to a boil, stirring frequently. Reduce heat and cook for 3 to 4 minutes or until the maple syrup has reduced to a thick glaze coating the pecans.

Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart glazed pecans.

After butternut squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot and bubbly.

I made no alteration to the recipe. I followed it exactly. I wanted it to taste apple-y and nutmeg-y and delicious to go with the (Hormel) apple bourbon pork loin.

I happened to overcook that pork loin, too…

It smelled wonderful like one of those scented candles you light to make it seem like you’ve been baking cookies all day when really you store-bought.

I’m sure it also tasted fine – just not to my palette, and not to Husband’s. I think we’re spicy food people.

Pecans with Maple GlazeApple Bourbon Pork Loin Hormel

I just don’t like squash… I’m pretty sad about it.

Squash? Yea or Nay? I want to like squash! I really do! (Now taking suggestions!)

What’s for dinner tonight? A smattering of however much I could consume, even though it wasn’t that good.