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Is there a prettier sight than the farmer's market in fall? Some of my favorite produce is harvested and brought to market this time of year. I love recipes that highlight these beautiful fruits and vegetables, and today's recipe is a perfect example!
Baked Squash with Buttered and Spiced Fall Fruit is elegant enough to serve at your Thanksgiving table but easy enough to make for a weeknight meal. I've even enjoyed this dish as a dessert!
I adore all things pumpkin and eat winter squash almost daily throughout the fall and winter. In the past, my go-to recipe for Thanksgiving dinner was Roasted Sweet Potato, Butternut Squash, and Apple Mash. For a simpler side dish, I now turn to these Baked Squashes with Buttered and Spiced Fall Fruit.
I've made several different versions of today's recipe over the years, but for this dish, I'm going all in. We're talking winter squash, pumpkin spices, apples, pears, cranberries, walnuts, and butter!
This recipe will make four servings but it can easily be doubled or tripled for larger dinner parties. Leftovers reheat well in the oven if you are cooking for one or two.
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I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Baked Squash with Buttered and Spiced Fall Fruit
- 2 acorn squash, cut in half and seeds removed
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1/4 cup fresh or frozen cranberries
- 1/8 teaspoon each cloves, ginger, nutmeg (I buy my spices here.)
- 1/2 teaspoon cinnamon
- A couple pinches of sea salt
- 1 teaspoon orange zest
- 4 Tablespoons butter
- 1/4 cup chopped walnuts
- Optional: 4 teaspoons maple syrup or honey
- Preheat the oven to 400 degrees.
- Place the apron squash cut-side up in a baking dish.
- In a bowl, combine the apple, pear, cranberries, spices, salt, and orange zest. Toss to coat the fruit with the spices.
- Divide the fruit evenly among the cut squashes, mounding it if necessary. If you want a sweeter dish, drizzle a teaspoon of honey or maple syrup over each of the fruit filled squashes.
- Top each of the fruit filled squashes with 1/2 Tablespoon of butter. Cover the baking dish loosely with foil or a glass lid if you baking dish comes with one.
- Place in the oven and bake for 45 minutes.
- Remove the foil or glass lid and bake for another 15 minutes.
- Remove from the oven and top each squash with some nuts and another 1/2 Tablespoon of butter.
- Place back in the oven, uncovered, for another 5-8 minutes, watching that the nuts toast up but do not burn.
- Remove from the oven and enjoy!
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