Roasted Butternut Squash with Apple

This Roasted Butternut Squash with Apple recipe is a true fall delight. This dish combines the sweetness of butternut squash with the succulence of apples, creating a blend of flavors that will transport you to a world of comfort and warmth. Added to this is the warming touch of spices, which will transport you to a feast of flavors reminiscent of cozy evenings of the season.

Plus, roasting ingredients brings out their natural flavors and gives them a tender, caramelized texture.

This is definitely a simple recipe, but I hope it will surely become one of your favorites of the season. Whether it's to celebrate the arrival of the fall season, to give a delicious surprise on Halloween, or to serve as a Sunday dish any day of the week, I hope you take this recipe with you to the table every fall.

Ingredients

• 1 tablespoon unsalted butter to grease the baking dish
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plus 1 tablespoon grated Parmesan cheese
• 4 cups butternut squash cut into 1/2-inch cubes
• 1 1/2 cups Granny Smith apples, cut into 1/2-inch cubes
• 1 1/2 cups leeks, thinly sliced

Preparation

1. Preheat the oven to 180ºC and grease the Le Creuset ceramic oven dish with butter.
2. Prepare the liquid mixture: In a large bowl, mix the eggs, milk, a pinch of salt, the fragrant nutmeg, a pinch of black pepper and add 1/2 cup of Parmesan cheese.
3. Add the main ingredients: add the pumpkin, apples and leeks to the liquid mixture in the bowl. Mix with a spatula and pour the mixture into the previously prepared mould.
4. Sprinkle with the remaining tablespoon of Parmesan cheese.
5. Bake in the centre of the oven for approximately 75 minutes, or until the top turns a tempting golden brown and the squash becomes tender.
6. Serve and enjoy: Remove from the oven and allow to cool on a wire rack. This dish is best enjoyed piping hot.