Maple Butternut Squash & Apple Casserole

I saw this recipe and thought it sounded so easy and amazing for a nice fall dinner. I had all the ingredients on hand from the farm market. I love using fresh ingredients that are in season. This will make your home smell amazing and it tastes like fall on a plate. I mean come on – squash, honeycrisps, maple syrup, cinnamon, pumpkin seeds – mmmmmm.

Maple Butternut Squash & Apple Casserole

1/2 cup basmati rice (or rice of choice)
1 cup water
1 lg honeycrisp apple (or apple of choice), cored and chopped into cubes
1/2 Tbsp apple cider vinegar
1 Tbsp Maple Syrup
1/2 butternut squash, washed and chopped into 1” cubes (~3/4 lb)
1 Tbsp Earth Balance Buttery Spread
1 Tbsp Maple Syrup
1/2 tsp cinnamon
1/2 tsp curry powder
1/8 tsp nutmeg
1/4 tsp sea salt
2 Tbsp Pumpkin Seeds

Directions: Turn your slow cooker onto high and place rice and water into slow cooker. Return cover to slow cooker and chop apple into cubes – let marinate in apple cider vinegar and maple syrup. Chop up the butternut squash into cubes and add squash to the slow cooker. Next melt Earth Balance in microwave and add maple syrup, cinnamon, curry powder, nutmeg, and sea salt. Stir together until combined. Pour over butternut squash and basmati rice. Lastly, add marinated apples and pumpkin seeds on top of rice and squash. Let simmer for 3-4 hours - stirring occasionally (if home). Let the amazing scents of fall fill your home and then enjoy!! Garnish with more curry, cinnamon, and sea salt. Dig in!!

From: Oh She Glows