- 1 medium to large butternut squash-peeled, cut into 1” cubes
- 3 Tbsp. canola oil
- 1 apple-peeled, cut into rounds using a small melon baller
- 2 Tbsp. canola oil
- 2 tsp. curry powder
- To taste salt, black pepper and sugar
Preheat oven to 400ºF. Place the butternut squash cubes in a bowl and drizzle with the first measure of canola oil. Season to taste with salt and black pepper. Toss thoroughly to coat with the oil. Lay out on a baking sheet in a single layer. Bake in the oven for about 15 minutes or more until barely tender. Remove and reserve.
Saute the apple balls in the second measure of oil until barely tender. Add the curry powder, toss to coat evenly and cook another 30 seconds. Season to taste with sugar, if desired. Reserve.
To assemble, place an apple ball on top of each squash cube and secure with a decorative toothpick. Garnish with a toasted squash seed if desired. Serve warm or room temperature and enjoy! Recipe makes 24 bite-sized pieces.
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