Medium butternut squash
lengthwise. Scoop out any seeds. Brush skin and flesh lightly with
about 1 T peanut or canola oil.
Place face-down on a rimmed baking sheet and bake at 375 F for 45-55 minutes or until flesh is soft and easily removed with a spoon. While squash bakes, peel
2 large red apples (overripe is fine).
Chop into very fine dice, about 1/4 inch cubes. Immediately toss cubes with
juice of one small lemon. In a small bowl, combine
1/2t freshly ground nutmeg
1/4t pickling salt
1/2 cup dark brown sugar, lightly packed
Toss seasonings with apples until well combined. Set aside until squash is done baking (at least 20 minutes marination). When squash is finished, remove from oven and turn broiler to medium. Turn squash halves flesh-side up and carefully scoop out flesh with a large spoon. Leave a 1/2 inch border of flesh so that the skin stays firm. Gently fold squash into apple mixture; refill the squash skins with this filling. Cut
3T unsalted butter
into pats. Place pats evenly on top of the stuffed squash. Broil squash for 2-4 minutes, or until butter is melted and stuffing begins to turn golden.
This side dish was invented based on looking around my kitchen at what was on hand. Feel free to do spice substitutions such as ground cloves. The type of apple should be a red or pink sweet; granny smith and other tart apples are too firm and too tart once the lemon juice is added. The apples need to marinate in the sugar/juice so that the flavors meld- the broiler cooking time is to short for the cooking process to marry the flavors. I’ve added 1/4 cup slivered almonds for additional crunch; don’t let them marinate with the apples or they’ll be mushy. This recipe can also be done with two medium acorn squash instead of the butternut.
Prep time: 20 minutes
Cook time: 1 hour
Taste: [rate 4]
Ease: [rate 2.5]