Recipe for Autumn Squares with Apples, Pears, and Butternut Squash

Preparation of the dough Preheat the oven to 200ºC. Place the butter, both sugars, and vanilla extract in the mixing bowl. Mix on medium speed with the paddle attachment until you achieve a light cream. Combine the salt and sifted flour. Gradually add this mixture to the butter/sugar while keeping the mixer on low speed. Mix until everything is well combined. Distribute 2/3 of the dough in small pieces in a 23 x 33 cm baking dish lined with parchment paper. With floured hands, gently press the pieces to cover the bottom of the dish to a height of about 1 cm. Refrigerate for about twenty minutes, then bake for twenty minutes until the dough is a nice golden color. Remove from the oven and let it cool. Add the pecans and nutmeg to the remaining dough and mix on low speed until everything is well blended. Set aside.

Preparation of the fruit mixture - Butternut Preheat the oven to 180ºC. Peel, core, and slice (not too thin) the pears and apples. Peel the butternut and cut it into small cubes (about 1cm). Place everything in a large bowl. Add the lemon juice, sugar, maple syrup, and nutmeg and/or cinnamon. Mix well. Melt the butter in a large skillet. Add the apple, pear, and butternut mixture and cook over medium heat, stirring occasionally, for about fifteen minutes or until the fruits are tender and the juice is almost evaporated.

Assembly and finishing Spread the fruit and butternut mixture over the baked pastry, then sprinkle small pieces of the remaining raw pastry evenly on top with your fingers, ensuring not to cover everything completely; small gaps between the pieces should allow the fruit and butternut mixture to show through. Bake for 25 to 30 minutes or until the top is golden. Allow to cool completely before cutting into squares and enjoying.