Roasted Butternut Squash with Apple

This Roasted Butternut Squash with Apple recipe is a true fall treat. 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 it is the warm touch of spices, which will transport you to a feast of flavors that evokes the cozy afternoons of the season.

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

This is undoubtedly a simple recipe, but one that I hope or will surely become one of your favorites of the season.

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 powdered nutmeg, freshly ground
• 1/2 teaspoon ground black pepper, freshly ground
• 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 spread the Le Creuset ceramic baking mold with butter.
2. Prepare the liquid mixture: In a large bowl, mix the eggs, milk, a touch of salt, the fragrant nutmeg, a touch 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 to the bowl. Mix with a spatula and pour the mixture into the previously prepared mold.
4. Sprinkle with the remaining tablespoon of Parmesan cheese.
5. Bake in the center of the oven for about 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 let it rest on a rack. This dish is best enjoyed hot.