Apple Baked Squash

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Savor the flavors of autumn with our apple baked squash. This delightful dish features tender squash filled with sweet and tangy apples, perfectly complementing the season’s bounty. Baked to perfection, it’s a comforting and wholesome meal that captures the essence of fall. Whether enjoyed as a side dish or a hearty main course, our apple baked squash brings warmth and flavor to your table, making every bite a celebration of the harvest season.

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Apple Baked Squash

NY Times Magazine
Delight in the essence of autumn with Apple Baked Squash, where tender squash halves are filled with a sweet and fragrant apple mixture, baked to caramelized perfection. This comforting dish encapsulates the warmth and flavors of the season, offering a delightful fusion of sweet and savory notes with every bite.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 acorn squash (halved crosswise, seeds and fibers scooped out)
  • 2 small McIntosh apples (halved, cored, and cut into 1/4-inch thick slickes)
  • 4 tsp unsalted butter
  • 3 cups apple cider

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a medium-size roasting pan.
  • Fan half of an apple in the cavity of each squash half. Add 1 tsp of butter and 1/4 cup of cider to each.
  • Pour the remaining cider in the roasting pan. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 1.5 hours.
  • Place 1 squash half on each of 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Easy Apple Galette

Photo of apple pie from Viktoria Lunyakova from Pexels

Apple galette is a delicious and rustic dessert that highlights the natural sweetness of apples in a simple yet delightful way. With just a few ingredients and straightforward assembly, you can create a flavorful and visually appealing galette that is both comforting and satisfying. The thinly sliced apples, arranged atop a buttery and flaky pastry crust, create a delightful balance of textures and flavors. Whether enjoyed warm with a scoop of ice cream or at room temperature, apple galette offers a delightful combination of sweet and tart tastes that will please your taste buds. Embrace the simplicity of making this dessert and savor its deliciousness with every delightful bite.

Photo of apple pie from Viktoria Lunyakova from Pexels

Easy Apple Galette

Tessa Arias from Handle the Heat
Apple galette is a delicious and rustic dessert that highlights the natural sweetness of apples in a simple yet delightful way.
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Prep Time 35 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 single pie crust
  • 1.5 lb baking apples (about 3 large apples, peeled and cut into 1/4-inch thick slices)
  • 5 Tbsp lightly packed light brown sugar
  • 1 Tbsp fresh lemon juice
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp fine sea salt
  • 1/2 tsp vanilla extract
  • 1 large egg (beaten)
  • 1.5 tsp water (divided)
  • Coarse sugar (for sprinkling)
  • 1 Tbsp apricot jelly or jam
  • Vanilla ice cream (for serving if desired)

Instructions
 

  • Line a rimmed baking sheet with parchment paper.
  • Remove the pie crust from the fridge to soften slightly while you prepare the filling.
  • Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
  • Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
  • Using a slotted spoon, pick up the apples from the bowl leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
  • Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
  • Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
  • Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
  • While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
  • Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
  • Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.

Notes

This recipe is courtesy of Tessa from the Handle the Heat blog.

Goat Cheese Salad With Arugula & Apple

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple. With minimal ingredients and simple assembly, you can create a delightful salad that is both satisfying and visually appealing. The combination of the smooth goat cheese, the vibrant arugula, and the crunchy apple creates a harmonious blend of textures and flavors. Whether enjoyed as a light lunch or a side dish, goat cheese salad with arugula and apple offers a delightful balance of tastes that will awaken your palate. Embrace the simplicity of preparing this salad and savor its deliciousness with each mouthwatering bite.

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat Cheese Salad With Arugula & Apple

Sonja Overhiser
Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple.
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Prep Time 15 minutes
Course Salad
Servings 4 people

Ingredients
  

  • 1 recipe Balsamic Dressing
  • 1 crisp apple
  • 1 shallot
  • 5 oz (8 cups) baby arugula (not standard arugula)
  • 1/4 cup pecans (roughly chopped)
  • 2 oz soft goat cheese (crumbled)
  • sea salt

Instructions
 

  • In a medium bowl, make the dressing.
  • Thinly slice the apple and shallot.
  • Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 
This recipe is courtesy of Sonja Overhiser from A Couple Cooks.