Recipe Archives->Vegetarian->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.

Printable version: squash-confit.txt.