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!
This time-honoured meal-in-a-pan is a wonderfully tasty way to show off your favourite potatoes any time of the day. Toss in some crisp bacon, crack in a few eggs and you’re ready to fill Half Your Plate with breakfast, lunch or dinner. Next level? For a full plate of flavour just top with a few handfuls of your favourite simple salad!
Rhubarb chutney is a tasty condiment side-kick for whatever hits your grill this season. Meat, fish or fowl – even grilled veggie burgers – get a big bright boost from this balanced classic. Rhubarb’s sour tang is mellowed with sweetness, fragrant spices and spicy heat in this make-ahead topping. You can perk up more than Half Your Plate with this fragrant chutney!