Before I jump into today’s blog, I have a favor to ask. If you have friends who might enjoy the type of content, would you please forward this post to them and ask them to subscribe? I would really appreciate your help in growing my blog audience. And now for this fall recipe that I know you will love!
Even though some people have been sipping their Pumpkin Spice latte’s for over a month, it is now officially fall. And since I don’t drink coffee, I have to get my autumn flavors through foods that evoke the warmth of the season. It’s time for soups, stews, desserts, and other foods that utilize the fall harvest of apples and various squashes. Today I’m sharing one of our favorite fall side dishes that uses both apples and acorn squash. The Recipe Card for this dish is at the end of the post.
First, start with one acorn squash. Because you will be adding apples to the center, a small sized acorn squash is perfect for two servings. Now it’s time for the hardest part of this recipe; cutting the squash in half:) For this step, I use a large cleaver on a cutting board and cut it in the middle between the stem and the bottom. Cutting it in this direction allows for a larger amount of space for the filling.
Remove all of the seeds and strings from each half. Turn the two halves of squash upside down in a flat baking dish, add a few tablespoons of water, and cover with plastic wrap. Microwave for about 6 minutes, checking for softness with a fork. This step can also be done in a conventional oven, if desired. Just cover with foil instead, and bake until soft.
Meanwhile, core one apple and cut into cubes. I leave the skin on, but you can peel it if you want. Place the apple cubes, 1 Tbsp. butter, a 1/4 tsp. of cinnamon. and 2 Tbsp. of brown sugar into a small saucepan. You can also add raisins or craisins at this time if you want. Heat on medium, stirring occasionally until the butter melts, and the apple mixture starts to caramelize.
Once the mixture is heated through and the apples are softened, place half of the apple mixture into each of the cooked acorn squash pieces. Top with a sprinkling of walnuts, pecans or other nuts if desired. For garnish, I sprinkled a little more cinnamon on top and they were done!
This recipe has so many things going for it. First, it takes acorn squash, which are already good on their own, to a whole new level. Second, squash is full of beta carotene and antioxidants, which make them a healthy choice. And third, the simmering apples, cinnamon and butter will make your house smell better than any fall scented candle ever could!
I’m sure many of you have made a version of this squash recipe before. But for those of you who haven’t, it would make a nice dish to serve with dinner this fall, pairing with pork tenderloin or chicken. Acorn squash with apples is company worthy, and the presentation makes it look like you’ve spent hours in the kitchen. The fact that you didn’t, can be our little secret. I promise, I won’t tell if you don’t!
Here is the recipe:
Good tidings,
Diane
