In today's Bite of the Week, I thought I would share one of my favorite fall recipes. In it, halves of butternut squash are stuffed with apples, red onions, and pecans and then baked until tender.
Serves 4 | Serving Size: 1/4 squash
Total Time: 80 min | Prep: 10 min | Cook: 70 min
2 baking apples, peeled, cored, and diced
1/2 red onion, diced
3 tablespoons apple juice concentrate
1 tablespoon pecan pieces, coarsely chopped
1/2 teaspoon cinnamon
2 butternut squash, cut in half lengthwise and seeds removed
Preheat the oven to 350°F. Toss the diced apples with the onion, apple juice concentrate, pecans, and cinnamon. Prepare the butternut squash halves and place them into a large baking dish. Pour about 1/4 inch of water into the bottom of the baking dish. Place a generous amount of stuffing into the cavity and down the center of each squash half. Cover with foil and bake for 50-60 minutes. Squash is done when fork-tender.
This would make a great addition to a fall newsletter, or the fun start of a social media project in which you have your clients prepare the recipe and share photos of the results. Feel free to have fun with it!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.