Recipes, memories and random thoughts from my kitchen
Friday, November 09, 2007
Favorite Ingredients Friday for November 9
For today’s favorite, I decided to share something that is very seasonal -- made with squash and apples. Buttercup squash is my favorite, but any winter squash would work, I’m sure. Just use the same amount.
BUTTERCUP SQUASH AND APPLE BAKE
3 lbs. buttercup squash
6 Tblsp. margarine (or use 4 Tblsp. oil)
2/3 cup brown sugar, firmly packed
1 1/2 Tblsp. flour
1 1/4 tsp. salt
Cut squash in halves; remove seeds and fibers. Peel and cut in slices 1/2-inch to 3/4-inch thick. Arrange the slices in a 13 x 9-inch pan.
Core apples but do not peel them. Cut in 1/2-inch to 3/4-inch slices and arrange them on top of squash.
Mix remaining ingredients; sprinkle over top of apples and squash. Cover pan tightly with foil. Bake at 350º for about 1 hour or until squash is tender. Serves 6 to 8.
I have been making this recipe for over thirty years. It’s nice with any autumn meal and would be a great side dish for Thanksgiving. It would also make a nice contribution to an autumn potluck.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.