I recently took advantage of some great sales on Delicata squash, which some call the sweet potato squash. They’re small, delicious and easy to handle and cook quickly. I’d also bought a bushel of apples (York) and the two just sort of came together.
I began with 4 Delicata squash and approximately 4-5 apples, some butter.
- 4 Delicata squash
- 4-5 apples – peeled, cored and chopped
- 2 Tbs. flour
- 2 Tbs. butter, melted
- 2 Tbs. brown sugar
- Begin by washing the outside of your squash. It has, afterall, been living in the ground for the last 5-6 months or so. Once they’re washed, take the tip of a sharp knife and pierce the side of the squash. CAREFULLY, split the squash lengthwise.
- Use a spoon to scrape out the inside pulp and seeds.
- Poke holes into the flesh of the squash but try not to pierce all the way through to the outside.
- In a separate bowl, the apples with the flour just to coat them.
Sprinkle the brown sugar over the mixture, and then add the melted butter to the mix – toss again (gently). You should guard against unauthorized taste-testing – it can be hazardous to your dinner!
- In a foil-lined baking dish, place the squash cut side up. Spoon the apples into each half of the squash and then sprinkle with cinnamon.
- Bake at 350°F for 30-40 minutes or until you can easily sink your fork through the squash.
*Note: The final photo does not do this delicious dish justice! The beautiful squash melts into a gorgeous color, the apples actually crisp up – just fabulous!!!
This dish is perfect to make beforehand for the upcoming holidays. You can do this the day before, then just keep them covered until the big day – just throw them back in the oven or microwave!