Dayton Art Institute
One of the things I love best about autumn is the variety of apples everywhere as well as the different kinds of squash that come back in season.
Here is one of my favorite fall recipes that uses both.
2 acorn squash
2 apples (Nice to pick two different kinds. Honeycrisp and Macintosh are my favorites.)
2 Tbsp. butter
¼ cup raisins
¼ cup walnuts and pecans
½ tspn ground cinnamon
½ tspn brown sugar
Preheat oven to 375 degrees.
Cut the squash in half and trim off the ends so the halves will sit flat. Scoop out the seeds.
Place the squash halves in a baking pan and dot them with oil or butter.
Bake 40 minutes or until tender when poked with a fork.
While the squash is baking, peel the apples, core and cut into small cubes.
Melt the butter in a skillet. Toss in the apples and gently sauté. About one minute. Don’t let the apples get mushy.
Transfer to a large glass bowl.
Chop the cranberries and nuts. Or you can leave them whole if you like bigger pieces. Stir them into the large glass bowl with the apples.
Add the cinnamon and sugar and tossed till mixture is coated.
Remove the squash from the oven and sprinkle with butter from the skillet.
Fill each with the fruit and nut mixture, warm in the oven for ten minutes and serve.
Do you have favorite fall vegetables or fruits?
Alicia Street is a USA Today bestselling author
and a Daphne du Maurier award-winner.
A compulsive reader of every genre, she writes
both sweet and steamy romance. She spent many
years as a dancer, choreographer and teacher.
You can connect with Alicia at her website or
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