Recipe of the Month
APPLE STUFFED SQUASH
A Fall Favorite from Dorothy Zehnder
Ingredients and Instructions:
1 medium acorn squash, halved – remove seeds
¼ teaspoon salt
1 medium tart apple, thinly sliced
1 Tablespoon raisins
2 Tablespoons butter or margarine
2 Tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sprinkle squash with salt. Place squash halves in a baking dish. Bake, uncovered, in preheated 350º oven for 30 minutes. While squash bakes, in a skillet sauté the apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Carefully spoon apple mixture into each squash half. Continue baking, uncovered, for 30 more minutes or until squash is tender.
Yield: 2 servings
Note from Dorothy – This is a delicious side dish that makes great use of two items at their peak right now.