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RECIPE OF THE MONTH
Always something delicious. ​You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

Squash & Apples with Dried Cherries & Pepitas

INGREDIENTS

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  • 1 medium acorn squash
    (about 1 1/2 pounds)
    2 medium apples
    3 tablespoons extra-virgin olive oil
    ¾ teaspoon Rosemary’s ground cinnamon
    ½ teaspoon Rosemary’s ground allspice
    ½ teaspoon Rosemary’s ground coriander
    ½ teaspoon salt
    ½ teaspoon ground pepper
    ¼ cup dried cherries
    ¼ cup toasted pepitas

Squash Apples etc.png
Squash Apples etc.png

DIRECTIONS
Step 1
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

Step 2
Halve squash and scoop out the seeds. Core apples. Cut the squash and apples into 1-inch wedges. Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl. Add the squash and apples and toss to coat. Spread on the prepared pan.

Step 2
Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas.

 

For this easy roasted side dish recipe, pick apples that hold their shape when cooked - Pink Lady, Braeburn and Winesap are good choices.If you can’t find acorn squash, substitute butternut instead.

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