One of the things I love best about autumn is the variety of apples everywhere as well as the different kinds of squash that come back in season. One of my favorite fall recipes, Stuffed Squash, uses both.
- 2 acorn squash
- 2 apples (Nice to pick two different kinds. Honeycrisp and Macintosh are my favorites.)
- 2 tablespoons butter
- 1/4 cup dried cranberries
- 1/2 cup walnuts and pecans
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon brown sugar
- Preheat oven to 375° F.
- Cut the squash in half and trim off the ends so the halves will sit flat. Scoop out the seeds.
- Place the squash halves in a baking pan and dot them with oil or butter.
- Bake 40 minutes or until tender when poked with a fork.
- While the squash is baking, peel the apples, core and cut into small cubes.
- Melt the butter in a skillet. Toss in the apples and gently sauté. About one minute. Don’t let the apples get mushy.
- Transfer to a large glass bowl.
- Chop the cranberries and nuts. Or you can leave them whole if you like bigger pieces. Stir them into the large glass bowl with the apples.
- Add the cinnamon and sugar and toss till mixture is coated.
- Remove the squash from the oven and drizzle with butter from the skillet.
- Fill each squash half with the fruit and nut mixture, warm in the oven for ten minutes, and serve.
If you are like me, the season is always right for a Christmas romance—because there is NEVER ENOUGH CHRISTMAS…
Alicia Street is a USA TODAY bestselling author and Daphne Award-winner often writing in collaboration with her husband, Roy, as well as on solo projects. She spent many years as a dancer, choreographer and teacher. A compulsive reader of every genre, she also loves watching old black-and-white movies and inventing new recipes for soups.