Winter Squash

Roasted Butternut Squash & Sweet Onion with Prunes & Walnuts

1 butternut squash, about 2 pounds, halved, seeded, peeled, cubed
1 large sweet onion, halved, cut into wedges
3 tablespoons canola oil
2 tablespoons dark brown sugar or maple syrup
1/2 teaspoon salt
freshly ground black pepper
3/4 cup pitted whole prunes
3/4 cup large walnut pieces, toasted lightly, if desired

Heat oven to 400 degrees F. Mix squash, onion, oil and sugar in a large bowl to thoroughly coat the squash. Sprinkle with salt and pepper. Arrange the squash mixture in a single layer on a well-oiled jellyroll pan. Bake, stirring often, until fork-tender and a little golden, 25 to 30 minutes. Meanwhile, cut prunes into quarters with scissors. Soak in very hot water to soften, 2 minutes. Mix the squash with prunes and walnuts in a large bowl.

Serves 6.

From “Chicago Tribune,” courtesy of JeanMarie Brownson, September 21, 2008.

<< Roasted Rutabaga Wedges with Balsamic Vinegar | Main | South-of-the-Border Kohlrabi Snacks >>