Every fall when locally grown squash and apples appear in the farmers market I make this dish. It shows how well ingredients that grow together go together. That’s why it tastes so good!
Yield: Makes four sides
2 acorn squash
1 cup or so applesauce
2 spoonfuls Butter
sprinkle Salt and Pepper
Preheat your oven to 350 degrees F.
Cut the squash in half and scrape out the seeds. Place skin side down, cut side up in a baking dish. Add a large spoonful of applesauce to the center of each one and top with a pat of butter. Season with salt and pepper.
Add a splash of water to the pan then slide into the middle of your oven. Bake until golden brown and caramelized, about an hour or so. Enjoy!
Spaghetti squash is known for its distinctive inner threads and their unique resemblance to cooked pasta. That unique texture and sweet flavour anchor this dish and its group of familiar Mediterranean flavours. I love the convenience of the one baking-pan method too. A tasty and easy way to fill Half Your Plate!
These quickly pickled cucumbers are half light salad, half bright condiment. You won’t believe how easy it is to simply simmer together an aromatic pickling liquid to soak a mess of sliced cucumbers. These tasty pickles are strong enough to top fish, chicken or pork but light enough to be an excellent side salad. You’ll love filling Half Your Plate with these big bright flavours!