This is like a less sweet applesauce, a more substantial, vegetable enhanced side dish that I could eat at absolutely any time of the day. It is everything you could ask for in a cold winter dish: comfort, satisfaction, and a hint of spicy sweetness. There are endless times and ways to enjoy: as a quick and brainless lunch, a side dish at dinner, spread onto hearty toast for added flavor and moisture in a sandwich (think post Thanksgiving turkey sandwich), as a breakfast, dessert, and of course, as a colorful and light Thanksgiving side.
Ingredients (For 4 servings):
1 large acorn squash, halved and seeds removed
Kosher salt and freshly ground pepper
3 large Golden Delicious Apples
1/2 teaspoon ground cinnamon
2 tablespoons honey
Drizzle of olive oil
Pinch of nutmeg
Recipe: Preheat the oven to 450 degrees F. Line a baking sheet with foil. Season the cut sides of the squash with salt and pepper and a drizzle of olive oil. Lay them cut side down on the baking sheet and bake for 1 hour, until the squash is caramelized.
Peel and core the apples and cut them lengthwise into eighths. Slice each piece crosswise into thirds. In a medium bowl, toss the apples with the cinnamon and a pinch of nutmeg. Place the apples in a glass baking dish and bake for about 30 minutes, until tender.
Peel the squash and scoop the flesh into a bowl. Add the baked apples and mash everything. Place the mixture into a medium saucepan over moderate heat. Add the honey and season with salt and pepper. Stir well to combine. Serve warm.
Inspired by Bob Chambers, Published in November 1996 Food & Wine