Baked Squash Stuffed with Homemade Applesauce
We have had the most wonderful veggie boxes this autumn. I think our location has a great deal to do with the variety of lovely, organic fruits and vegetables that we receive. Our box ran over with kale, chard, potatoes, squash, tomatoes, pickling cucumbers, apples, carrots, cantaloupe…you get the idea….it was amazing.
With these wonderful fruits and vegetables on hand, I happily approached my October blog assignment for the Blogger CLUE Society…..and of course, the theme is autumn! The Blogger CLUE Society is a group of food bloggers. Each month members are paired with another food blogger, given a theme, and each blogger sets off to explore the assigned blog. The objective is to track down a recipe that matches the month’s theme and that we are excited about making.
Now one would think that it would be an easy task to find an autumn recipe but guess what, it wasn’t. It wasn’t easy because Wendy, at A Day in the Life on the Farm has a recipe index that doesn’t end and she has only been blogging for a couple of years! Wendy and her husband are retired law enforcement. When they retired, they moved far away from the city to the country where they have embraced farm life by raising chickens, pigs and turkeys for meat as well as canning and freezing the many fruits and vegetables that they grow on their twelve acres. What a change of life style!
As I scrolled through recipe after recipe I spied Wendy’s Baked Squash Stuffed with Applesauce! How could I pass that up, when I was looking at a box with squash and apples? Besides, I couldn’t make the Gyro Kabobs I saw, as there wasn’t a lamb in the box this week! “grin”
This was a super delicious side dish! It popped with flavor and will appear frequently at our house….loved it!!
The applesauce recipe that I used is here: Homemade Applesauce #2 in the Slow Cooker.
Yield: 4 servings
2 small sweet dumpling squash or acorn squash, scrubbed, halved and seeded
Salt and pepper
4 Tbsp butter
1/3 cup homemade applesauce
cinnamon
Preheat the oven to 350° F.
Line a baking sheet with foil.
Lay the squash halves on the foil, skin side down. Sprinkle the squash liberally with salt and pepper. Put 1 Tablespoon of butter into each cavity. Flip the squash over so that the skin side is up and roast for 45 minutes. Test the squash for doneness with a fork. Remove from the oven.
Flip the squash over and fill each cavity with 1/3 cup homemade applesauce. Return the squash to the oven for 15 more minutes.
Sprinkle with cinnamon and serve.
Note: My squash were done after 45 minutes so I did not put the squash back in the oven after filling them with applesauce. I did not add the sprinkle of cinnamon because I forgot! They turned out super without the extra time in the oven and the sprinkle of cinnamon.
Store bought applesauce could be used but I am really partial to homemade!
