A delightful dish combining roasted butternut squash and apples, enhanced with a maple glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Boil the butternut squash cubes in a large pot of salted water until slightly tender, about 3 minutes.
Don't overcook the squash; it will finish cooking in the oven.
Drain the squash and transfer it to a 13x9 inch casserole dish.
Spread the squash evenly for uniform roasting.
Add the apple slices and dried cranberries to the dish, mixing them with the squash.
Ensure the ingredients are well distributed for balanced flavors.
In a small saucepan, combine the maple syrup, butter, lemon juice, and nutmeg. Heat gently while whisking until the butter is melted and the mixture is smooth.
Whisking helps to emulsify the glaze for a smooth consistency.
Pour the glaze over the squash mixture, tossing gently to coat.
Toss gently to avoid breaking the squash cubes.
Bake in the preheated oven for about 1 hour, stirring occasionally, until the squash and apples are very tender.
Stirring occasionally prevents sticking and ensures even cooking.
Remove from the oven and let cool for 5 minutes before serving.
Allowing the dish to cool slightly enhances the flavors.
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