No matter how you spice it, these luscious locals will make for a flavorful fall festival!
Roasted Buttercup Squash Stuffed with Honeycrisp Apples
1 Honeycrisp apple, diced
3 tablespoons unsalted butter, diced
1/4 cup beef bone broth (optional)
2 tablespoons bacon, diced (optional)
1 teaspoon Cinnamon Extra (cinnamon with allspice, orange zest, nutmeg, cloves, ginger)
Pre-heat oven to 400. Cut a thin slice off each side of buttercup squash so each half will sit flat on baking sheet. Then halve squash. Scoop out seeds and “innards.” (You could roast seeds separately if you like.) Slash the flesh with a knife to allow filling flavors to seep through flesh. Taking care not to cut through the outer skin. Place squash in baking dish.
Pour 1/8 cup bone broth into each squash half. Dice apple, mix with butter, Cinnamon Extra and bacon. Scoop half of the mixture into each squash.
Cover with foil. Bake 30 minutes. Test with fork for resistance and tenderness of apples. Bake additional 10 or so minutes, covered, until flesh is soft but not mushy. Apples should be fork-tender. Let sit 10 minutes before eating to let flesh absorb juices.