You may recall my love affair with squash last Fall.
It was an all-consuming, heaven-touches-earth, extravagant bliss in a bowl type experience…and I’m just aching to relive it.
If it hadn’t been raining and cold for the past 2 days {and if I wasn’t still wearing slippers…and if I wasn’t feeling lazy}, I’d run out and snap a photo of our mound of squash. And when I say mound, I mean m-o-u-n-d.
It is a literal hill of 50+ acorn squash, 10+ buttercup squash, and about 8 butternut squash. All needing to be brought indoors, with the excess stashed in our crawl space for winter use.
I’m salivating as I type. It’s quite ridiculous, really.
So in anticipation of a season rich with squash-inspired meals, while wanting to use the apples from our tree, we cooked up our first few acorn squash last week, in a whole new “harvest time” way.
And it was out-of-this world good!
Baked Acorn Squash with Cinnamon Apples
Ingredients:
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- 2-3 acorn squash
- 1/2 cup packed light brown sugar
- 1/4 cup butter, melted
- 1 tablespoon of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground all spice
- 2 large apples – cored and chopped
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Directions
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- Preheat oven to 350 degrees*
- In a small bowl, stir together brown sugar, butter, flour, salt, cinnamon and all spice.
- Wash and halve the squash. Arrange in an ungreased 9×13 inch baking dish. Top with the chopped apple, then drizzle the sugar mixture on top, lavishly, but of course. Wrap with foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
- Goes beautifully as a veggie side with any meal…or simply as a treat on it’s own!
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This recipe was inspired by this baby here
{Admit it. You’re seriously considering a squash affair this Fall!?}
I’m off to make myself look presentable so I can appear semi-professional at the women’s event I’m speaking at this weekend, and then I get to come home to a house full of people as we host our church’s first annual Harvest Party.
Yeee-haaaw!
