Skip to main content

Apple-Stuffed Delicata Squash #OurFamilyTable

By

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 Tablespoons softened butter
  • 1/4 cup chopped pecans
  • 1 Tablespoon organic dark brown sugar 
  • 1 teaspoon ground cinnamon


Procedure
Preheat oven to 400 degrees Fahrenheit. 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. 

Labels:

Comments

  1. A Day in the Life on the FarmAugust 25, 2019 at 11:07 AM

    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. Hezzi-DAugust 25, 2019 at 11:44 AM

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

    ReplyDelete
  3. KarenAugust 25, 2019 at 4:07 PM

    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. Cheese Curd In ParadiseAugust 26, 2019 at 8:00 AM

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

    ReplyDelete
  5. AudreyAugust 27, 2019 at 8:19 AM

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

    ReplyDelete
  6. Inger @ Art of Natural LivingAugust 31, 2019 at 4:46 PM

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

    ReplyDelete
  7. ChrisSeptember 1, 2019 at 7:08 PM

    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

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn
6 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more