fiteatrest 
This is one in the long collection of apple recipes. Let me explain. After a recent move, I discovered that we had a beautiful apple tree in our yard. While friends warned me about maintenance, I was thrilled to find great uses for this year’s bountiful harvest. Good news, our whole family loves apples! This recipe was inspired by the season - the season of falling leaves, cooler weather, warmer meals, and, of course, apples and squash. It’s a two-step process but you are making step 2 during step 1, so there is no extra time involved!
Ingredients (serves 4):
- 1 large acorn squash
- ½ shallot
- 3 garlic cloves (or 2 tbsp minced garlic)
- 3 medium apples
- 1-2 tbsp olive oil
- 1-2 tbsp maple syrup
- 1 tbsp kosher salt
Directions:
1. Preheat your oven to 400 F.
2. Slice the top and bottom ends of the squash. Slice in half and scoop the seeds out. Using a fork, poke some holes in the meaty part of the squash.
3. Spray a baking pan with non-stick cooking spray (or use a non-stick pan) and place your squash halves face down on the pan.
4. In the meantime, dice the shallots and mince your garlic. Peel, seed and chop your apples.
5. Place the squash in the oven once the temp is 400 for 20 minutes.
6. Heat a pan and add a swirl of olive oil.
7. Add in shallots, stir frequently and don’t let them burn! You could use the onions instead but it wouldn’t give you the unique flavor of shallots.
8. Add in garlic and apples, stir well. Reduce the heat if needed. You can cover for a few minutes but add salt first.
9. Uncover, add 1-2 tbsp maple syrup and pepper to taste. Stir another few minutes.
10. Once the oven time is at 20 minutes, take the squash out of the oven. Flip the halves over and fill them with the apple-shallot mixture. Return to the oven for another 20 minutes. Enjoy!
