Fall is here, although the weather here in South Texas sometimes says otherwise. But that does not stop me from being filled with fall-flavor-fever! Very few things make me happier than tasting things like squash, apples, cinnamon, sweet potato, chocolate, etc. during this season. I know so many people feel the same way and you’ve heard this all before, blah, blah, blah, but it doesn’t discourage my excitement one bit. Lots of people love fall, what’s wrong with that? Nothing is because it’s a wonderful season. It deserves to be loved. So in the spirit of celebrating this time of the year, I have been working on a few recipes, and have whipped this one up, and it is delicious. It is simple, requires, minimal ingredients, and is so festive! Oh, and it’s delicious. It makes a great side dish for Thanksgiving dinner, but I use it on any ol’ typical day-to-day dinner. Dinner for two, dinner for one, or really whatever I want.
A few notes I want to make on this recipe:
- I suggest you add the salt slowly, so that you can adjust it to your taste. I’m a salt lover, so my taste-buds maybe different from yours.
- My squash halves and apple slices were ready at about the same time, but you might want to keep an eye on the apples just in case, to make sure they don’t burn. The size of the apple slices will affect their bake time.
- I used two baking sheets, one for the squash halves, and one for the apples.
Prep Time: 10 min Bake Time: 25 min Total Time: 35 min
- Baking sheet(s)
- Parchment paper
- 1 delicata squash
- 1 large apple
- 1 T coconut oil, melted
- 1 t cinnamon
- ¼ t salt (I use Redmond’s Real Salt)
- pepper to taste
- ¼ c chopped walnuts
- Line 1 large baking sheet OR 2 smaller ones with parchment paper, and preheat the oven to 400.
- Slice the squash down the long middle, so that you have more flesh surface area exposed.
- Slice the apple into pieces about 1 inch squared.
- Lightly oil the squash flesh with coconut oil.
- Toss the apple slices in the remaining coconut oil.
- Place the squash halves flesh down on the parchment, along with the apple slices. You may use the same sheet if it all fits.
- Bake for 20 minutes or until you can easily pierce the squash with a fork.
- Remove squash halves and apples from the oven.
- Scoop out the squash flesh and place into a bowl.
- Mix the apples into the squash flesh, gently smashing them to evenly distribute with the squash.
- Add salt, pepper, cinnamon, and walnuts, and mix well together.
- Scoop the mixture back into the squash skins, and bake for 5 more minutes.
- Garnish with more chopped walnuts and apple slices.
You can store any leftovers in a closed container in the refrigerator for up to a week. I find that this dish reheats nicely and retains flavor in the microwave!
Let me know if you try this recipe! Enjoy!