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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.