The candied yams I made for Thanksgiving were a big hit. They always are. The sweet, creamy earthiness of the baked yams made even sweeter and creamier with generous dollops of maple syrup and butter tends to please diners of all ages and levels of culinary sophistication. (And the toasted marshmallows on top are the, um, icing on the cake.)
A similarly earthy, sweet, creamy -- and easy-to-prepare -- dish that’s sure to please everyone at your dinner table is maple-apple acorn-squash.
Three of the four ingredients required to make this wholesome and yummy concoction were featured this week in our recommended shopping list for Cub Foods: local Organic Valley acorn squash; local Regent apples; and Hamel, MN, maple syrup. Here’s the complete recipe:
You’ll need…
- 2 medium-size acorn squash
- 2 medium-size apples (approximately 2 cups)
- 3 tablespoons melted butter
- ¼ cup of maple syrup
- 1 teaspoon of ground cinnamon
To prepare...
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove seeds and pulp.
Place cut side down in a shallow baking pan. Bake for 35 minutes.
Peel and chop apples into small chunks. Place chunks in a bowl and add butter, maple syrup and cinnamon. Blend thoroughly but gently.
When squash is finished baking, turn each half over (carefully -- they're hot!) and fill with apple mixture.
Continue baking 25 minutes more or until squash is tender.
Serve and savor.
