Acorn Squash and Apples
I tried to think of a more romantic name for "acorn squash and apples." Thought first of "Ultimate Taste of Fall" but "Autumn Hugs" works great. One of the ingredients was my spicy apple sauce - an apple sauce I made with curry and jalapeno to go with pork chops. Guess I need to write that recipe down - for now, just assume a bit of apple sauce with some hot spices. The apples I used were winesaps we had picked at an orchard in Oak Glen two weeks before. Winesaps are, apparently, best for cooking. Also good are Jonathans and Romes or any apple you'd use for a pie.
1 large acorn squash
2 large apples (winesap, in this case), cored and cut into chunks
4 tbsp butter (I like butter)
2 tbsp olive oil
2 tbsp spicy applesauce (or regular applesauce)
1/2 tsp nutmeg
1/2 tsp salt
2 tbsp sliced almonds
1 tbsp maple syrup
1/2 tsp vanilla
1/4 tsp almond extract
Cut the acorn squash in half (pierce first and run knife around - it's really hard) and place cut side down on oiled foil on cookie sheet. Don't skin or seed first, too much work and no reason to. Bake at 550°F for 20 minutes (or until quite tender), and bake apple chunks, separately, in a pie pan (watch them - don't overcook). Cool the squash, scoop out seeds and pull off skin. The squash should be a bit mushy and caramelized. Black around the edges means flavor!
Add butter and oil in a skillet and toss in the apples and the squash. Add the rest of the ingredients. Toss. Add a little more butter and some water if dry.
Once hot, slide into a serving bowl and serve.
Oh... my... god! That's all you'll hear from your guests. Enjoy.
Note: I made this recipe up but have since searched online for it and found similar recipes. Some use brown sugar, walnuts, and some of them bake it with a crumble crust. I prefer less sweet, the cleaner taste of almonds, and less effort. Your mileage may vary.
The meal: This, with beef roast (Dutch oven with onions and mushrooms), mash potatoes, and red wine.