Roasted butternut squash with apple

This recipe for roasted butternut squash with apple is a true autumn delight. This dish combines the sweetness of the butternut squash with the juiciness of the apples, creating a blend of flavors that will transport you to a world of comfort and warmth. It is enhanced by the warm touch of spices, taking you to a feast of flavors that evokes cozy seasonal afternoons.

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

This is undoubtedly a simple recipe, but one I hope or that will surely become one of your seasonal favorites. Whether to celebrate the arrival of autumn, to surprise with something delicious on Halloween, or to serve a Sunday dish any day of the week, I hope you bring this recipe to your table every fall.

Ingredients

• 1 tablespoon unsalted butter for greasing the baking dish
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground nutmeg, freshly grated
• 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 grease the Le Creuset ceramic baking dish with butter.
2. Prepare the liquid mixture: In a large bowl, whisk together 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 squash, apples, and leeks to the liquid mixture. Fold with a spatula and pour the mixture into the prepared dish.
4. Sprinkle with the remaining tablespoon of Parmesan cheese.
5. Bake in the center of the oven for approximately 75 minutes, or until the top turns a tempting golden color and the squash becomes tender.
6. Serve and enjoy: Remove from the oven and let rest on a rack. This dish is best enjoyed piping hot.