We have had the most wonderful veggie boxes this autumn. I think our location has a great deal to do with the variety of lovely, organic fruits and vegetables that we receive. Our box ran over with kale, chard, potatoes, squash, tomatoes, pickling cucumbers, apples, carrots, cantaloupe...you get the idea....it was amazing.
With these wonderful fruits and vegetables on hand, I happily approached my October blog assignment for the Blogger CLUE Society.....and of course, the theme is autumn! The Blogger CLUE Society is a group of food bloggers. Each month members are paired with another food blogger, given a theme, and each blogger sets off to explore the assigned blog. The objective is to track down a recipe that matches the month's theme and that we are excited about making.
Now one would think that it would be an easy task to find an autumn recipe but guess what, it wasn't. It wasn't easy because Wendy, at A Day in the Life on the Farm has a recipe index that doesn't end and she has only been blogging for a couple of years! Wendy and her husband are retired law enforcement. When they retired, they moved far away from the city to the country where they have embraced farm life by raising chickens, pigs and turkeys for meat as well as canning and freezing the many fruits and vegetables that they grow on their twelve acres. What a change of life style!
As I scrolled through recipe after recipe I spied Wendy's Baked Squash Stuffed with Applesauce! How could I pass that up, when I was looking at a box with squash and apples? Besides, I couldn't make the Gyro Kabobs I saw, as there wasn't a lamb in the box this week! "grin"
This was a super delicious side dish! It popped with flavor and will appear frequently at our house....loved it!!
The applesauce recipe that I used is here: Homemade Applesauce #2 in the Slow Cooker.
Stuffed with Homemade Applesauce
Yield: 4 servings
2 small sweet dumpling squash or acorn squash, scrubbed, halved and seeded
Salt and pepper
4 Tbsp butter
1/3 cup homemade applesauce (My recipe for homemade applesauce is here.)
Preheat the oven to 350° F.
Line a baking sheet with foil.
Lay the squash halves on the foil, skin side down. Sprinkle the squash liberally with salt and pepper. Put 1 Tablespoon of butter into each cavity. Flip the squash over so that the skin side is up and roast for 45 minutes. Test the squash for doneness with a fork. Remove from the oven.
Flip the squash over and fill each cavity with 1/3 cup homemade applesauce. Return the squash to the oven for 15 more minutes.
Sprinkle with cinnamon and serve.
Note: My squash were done after 45 minutes so I did not put the squash back in the oven after filling them with applesauce. I did not add the sprinkle of cinnamon because I forgot! They turned out super without the extra time in the oven and the sprinkle of cinnamon.
Store bought applesauce could be used but I am really partial to homemade!
This was truly delicious, so delicious that I almost forgot to eat the Linguine with Shrimp Scampi!
Are you looking for more autumn recipes? Take a look below at the group's choices.
- Apple Coffee Cake by Jean from Lemons and Anchovies
- Applesauce Cranberry Bundt Cake by Aly from Cooking in Stilettos
- Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme
- Banana Peanut Butter Chip Muffins by Confessions of a Culinary Diva
- Braised Chicken Leg Quarters by Wendy from A Day in the Life on the Farm
- Brussels Sprouts with Harissa, Honey and Lime by Stacy from Food Lust People Love
- Cinnamon Sugar Donut Muffins by Lora from Cake Duchess
- Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch
- Fire-Roasted Tomato Soup by Christiane from Taking on Magazines
- Frangelico Squares by Kate from Kate's Kitchen
- Garlic Home Fries by Kim from Liv Life
- German Apple Pancake by Liz from That Skinny Chick Can Bake
- Honey Sriracha Sweet Potatoes by Lauren from Sew You Think You Can Cook
- Hot Curried Chicken Salad by Debra from Eliot's Eats
- Pumpkin Bran Muffins by Anna from annaDishes
- Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch
- Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet
- Raspberry Cointreau Syllabub by Kate from Kate's Kitchen
- Witchy Finger Cookies by Sue from A Palatable Pastime