It's FALL Y'ALL! (I've been dying to say that for some odd reason). Well, it's not only fall, but it's officially November. Like November, the same November that comes before December which is the end of the year! Where did this ENTIRE year go? Last time I checked I was still adjusting to writing 2016 on everything. *Sigh*
Now that my end of the year meltdown is over, on to better news. In addition to writing this blog, I've formed a partnership with the Baltimore Chef Shop (a local teaching kitchen) as their Recipe and Tip blogger. If you are in the area and have yet to experience one of their amazing classes, I advise you to sign up for one soon (and very soon).
My very first recipe for BCS was a Cranberry-Apple Stuffed Acorn Squash. This dish was so amazing, that I had to put it on my own blog. If you are lover of fall like I am, you will LOVE this recipe, trust me.
· 2 large acorn squash
· 2 Gala apples
· 1 teaspoon lemon juice
· ½ Tablespoon lemon zest
· ¼ cup light brown sugar, firmly packed
· 1 Tablespoon ground cinnamon
· 1 teaspoon ground cloves
· 2 Tablespoons all-purpose flour
· ¼ teaspoon salt
· ¼ teaspoon ground sage
· 1 cup unsweetened applesauce
· 2 Tablespoons butter ( ½ tablespoon per squash)
· 1 cup chopped pecans (topping, ¼ cup per squash) [optional]
· 1 cup dried cranberries ( ½ cup in mix, ½ cup topping)
· ½ Tablespoon maple flavor [optional]
1. Preheat the oven to 425° F.
2. Wash squash and cut in half horizontally. Scoop out seeds (and additional flesh if you want less squash and more filling). Cut off the stems and slice the ends of the squash to create a flat surface. This will ensure that the halves sit upright in the pan.
3. Place all four squash halves in a 9x13 inch glass baking dish.
4. Peel and cube apples and place in large bowl. Cover with lemon juice and mix together.
5. Add zest, dry ingredients, apple sauce, ½ cup of cranberries, and maple flavor to apple mixture.
6. Divide mixture evenly between four acorn squash halves.
7. Cut butter into four (1/2 tablespoon) pieces and place into center of each filled squash
8. Top with leftover cranberries and pecans (1/4 cup of pecans per squash).
9. Pour water into baking dish up to one-third of the way up.
10. Cover pan with parchment paper and foil and bake for 45 minutes. Check for tenderness and bake for additional 10-15 minutes if needed.
11. Remove from oven and serve.
12. Enjoy. [Feel free to save leftovers for breakfast. Yes, this dish can go with just about any meal of the day.]