by Mabel Suen
Maude's Market offers locally raised heritage turkeys for Thanksgiving this year in addition to a plethora of seasonal items. Read on to see how Maude Bauschard makes the most of the season's harvest with her recipe for apple stuffed acorn squash.
Some of Bauschard's favorite regular items include Berhanu Organic lentil dips and soups, farm-fresh eggs, coffee, tea and elderberry products. However, she also offers seasonal specialty products such as apple cider and a variety of sizable squash including such varieties as triamble, hubbard, crookneck and banana. The store features ten-plus-pound pumpkins that range from $2.50 to $4.75, and other squash varieties sell for no more than $6 a piece.
"They're enormous and very tasty squash," says Bauschard. "They're so unique, and many people aren't familiar with them. Even though it's a lot of food, they're not that expensive. I recommend that people freeze parts of them to save for later recipes."
Read on for Bauschard's recipe for apple-stuffed acorn squash, and get inspired to do some squash cooking to show off the full extent of fall flavors this holiday season.
Apple-Stuffed Acorn Squash
1 acorn squash, halved and deseeded
2-3 apples, peeled and sliced
Brown sugar or honey, to taste
nutmeg, to taste
salt and pepper, to taste
1 tablespoon butter
Preheat oven to 350 degrees. Halve and de-seed the acorn squash. Place squash halves face down in casserole pan filled with a half inch of water. Place in oven for about ten to fifteen minutes. Mix brown sugar or honey, nutmeg, salt and pepper with the apples. Take the squash out of the oven, place face up, and fill the squash cavities with the apple mixture. Add a pat of butter to each squash half. Place stuffed squash back in the oven and bake until the apples and the squash are soft and cooked, approximately another 20 to 30 minutes.