Skip to main content

Apple-Stuffed Delicata Squash #OurFamilyTable


Though I still haven't felt the chill of autumn in the air here on California's central coast, we are sharing recipes with Fall's darling - the apple. Christie of A Kitchen Hoor's Adventures wrote: "Fall is just around the corner, but apples are coming into season. From sauces and breads to salads and side dishes, apples are completely versatile."

I am looking forward to getting all sorts of new apple recipes with an entire week devoted to apples next month. But, for now, let's kick off apple season! 


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Apple-Stuffed Delicata Squash

I typically make savory stuffed delicatas. But, for this event, I decided to go sweet...and served this for breakfast. 

Ingredients serves 2
  • 2 delicata squash
  • olive oil
  • 2 organic apples, cored, peeled, and diced (I used Granny Smith)
  • 2 T softened butter
  • 1/4 C chopped pecans
  • 1 T organic dark brown sugar 
  • 1 t ground cinnamon


Procedure
Preheat oven to 400 degrees F. Cut squash in half.

Remove seeds. Place cut side up in a rimmed baking dish. Drizzle with olive oil and roast, uncovered, for 30 minutes. In the meantime, make the filling.


Combine apples, softened butter, pecans, brown sugar, and cinnamon. 


Remove the squash from the oven and fill with the apple mixture. Cover with foil and return tot he oven for another 20 minutes.

Remove the foil and return the pan to the oven for a final 10 minutes. Serve immediately. 

Comments

  1. I love that you served this up for breakfast. I think it would be a great side for dinner too, perhaps with baked ham.

    ReplyDelete
  2. I alwways wonder what to do with these squash when I get them in my CSA. Love the idea of stuffing them!

    ReplyDelete
  3. I love delicata squash and can't wait until it hits the grocery store. This sounds fabulous. We won't be having fall weather here until probably Halloween, but it doesn't stop us from loving fall flavors.

    ReplyDelete
  4. What a yummy stuffing for squash! I can't wait to try this recipe!

    ReplyDelete
  5. I am going to save this recipe for when the fall squashes start arriving from the CSA. I adore stuffed squash.

    ReplyDelete
  6. What a delicious variation on delicata squash. Can't wait for them to arrive!

    ReplyDelete
  7. I haven't seen that squash here. I'll have to keep my eyes out for it so I can try this.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh