From The Paleo Mom
This simple vegetable dish is so versatile. I find myself making a version of this often (I especially enjoy it beside pork!), in part because it’s quick to put together and bakes relatively quickly (especially compared to other root vegetables). 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. And what better way to ring in the fall than with these iconic fall flavors!
I’m on a plantain kick these days. If you can’t find green plantains (or can’t handle how starchy they are), simply omit them (you can add a little more squash and/or a little more apple). I also 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. Serves 5-6.
- 1 ½ pounds butternut squash
- 1 large green plantain
- 1 large (or 2 medium) apple
- 2 Tbsp extra virgin coconut oil (this is also delicious with red palm oil or bacon fat)
- ½ tsp cinnamon
- 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 apple 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. Enjoy!