This Cinnamon Butternut Squash and Plantain with Apple is a simple and versatile vegetable dish. I make a version of this often because it’s quick to put together and bakes quickly compared to other root vegetables. I love butternut squash, but you could use acorn squash, fresh pumpkin or any other winter squash you can get your hands on (or a mix of a couple of varieties). Good apple varieties for cooking are granny smith, rome beauty, mutsu/crispin and fuji. If you can’t find green plantains, simply omit them and add a little more squash and a little more apple. I also love that I can throw it in the oven at whatever temperature my meat is cooking and it seems to always work out. It goes great with pork like this Herb-Crusted Pork Loin. And, what better way to ring in the fall than with these iconic fall flavors!
Cinnamon Butternut Squash and Plaintain with Apple
Ingredients
- 1 1/2 pounds butternut squash
- 1 large green plantain
- 2 medium apples
- 2 tablespoons coconut oil
- 1/2 teaspoon ground cinnamon
- 1 pinch salt (or to taste)
Instructions
- Peel and seed squash. Cut into slightly smaller than 1” cubes.
- Cut plantain lengthwise in half and remove peel. Cut into ½” thick semi-circles.
- Peel and core apples and cut into ½” cubes.
- Toss squash, plantain and apple with melted coconut oil and cinnamon. Place in a 9×9” baking dish.
- Bake in the oven until tender. At 350F, it takes 30 minutes to cook. At 375F, it takes 20 minutes to cook. At 425F, it takes 10 minutes to cook.
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