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LOCATION: Recipes >> Vegetarian >> Squash Confit

Print this Recipe    Squash Confit

Confit of Apple and Squash

3 cups cubed butternut squash (about 1 medium)
1 large tart apple
1/2 medium onion, thinly sliced
2 tablespoon vegetable oil
1/2 cup vegetable broth or water
2 teaspoons crushed rosemary leaves or 3/4 teaspoon dried
Salt and pepper to taste
Cooking spray

Preheat oven to 350F and lightly spray a 9 x 13-inch shallow baking
dish.

In a mixing bowl, combine ingredients and toss to distribute evenly.
Arrange mixture in an even layer in prepared dish. Bake until
tender and golden, about 1 hour. Stir mixture to redistribute
after 30 minutes and again 10 minutes before baking is done.

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