- 1 medium butternut squash, about 2 1/2 pounds
- 2 large golden delicious apples, peeled, cored, diced
- 2 medium sweet onions, coarsely chopped
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 to 16 oz. spicy sausage, such as andouille or other smoked sausage, thinly sliced
- 1 to 2 teaspoons olive oil
- 2 cans (22 to 28 oz.) bold and spicy baked beans (suggested: Bush?s Grillin? Beans, Steakhouse)
- 4 tablespoons brown sugar
- 1 can (15 to 16 oz.) baby lima beans or lima beans, drained
- 1 can (15 to 16 oz.) black beans, drained and rinsed
- 1/4 to 1/3 cup barbecue sauce, or to taste (depends on the flavor in your baked beans)
Heat oven to 375°. Using a y-peeler or vegetable peeler, peel the squash, slice in half lengthwise, and scoop out seeds. Cut into 1/2- to 1-inch cubes. Combine squash, apples, and onions in a large bag or bowl. Toss with cinnamon, pepper, and 1 teaspoon of salt, then toss with 3 tablespoons of olive oil. Spread on large jelly roll pan or roasting pan and bake for 30 minutes, or until tender.
In large Dutch oven or large saucepan, brown sausage in 1 or 2 teaspoons of olive oil. Add baked beans, brown sugar, lima beans, black beans, and barbecue sauce, if using. Bring to boil. Reduce heat, cover, and simmer for 15 minutes. Add squash, apple, and onion mixture and gently stir to combine. Heat through. Serve with cornbread. Serves 6 to 8.
Flavorful mixed baked beans get a makeover for fall with the addition of roasted diced butternut squash and apples. Make these beans for a weekend meal, a party, or potluck, and serve with cornbread or dinner rolls.