By Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
|2 3/4 pounds acorn squash, peeled, halved, seeded, and cut into roughly 1/2-inch dice (about 4 cups)||1/3 cup diced red onion (small dice)|
|3 tablespoons butter, melted||1/4 teaspoon freshly ground white pepper|
|1/2 teaspoon ground cinnamon||2 Fuji or Gala apples cut into roughly 1/2-inch dice (about 2 cups)|
|1/4 teaspoon ground nutmeg||1/2 cup chicken stock or canned low-sodium chicken broth|
|1/2 teaspoon salt||1 teaspoon chopped fresh thyme 1eaves|
|2 tablespoons butter|
Preheat the oven to 450 degrees Fahrenheit. Line a small baking sheet with parchment paper.
In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and 1/4 teaspoon of the salt. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender. Remove from the oven and set aside to cool for at least 5 minutes.
Heat the 2 tablespoons butter in a small saucepan over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes. Add the diced apples and the chicken stock, and bring to a simmer. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long—you want them to retain their shape.) Remove from the heat.
In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid. Toss gently to combine, and serve warm.
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