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

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more