Yield: 4 Servings
|4 pounds||Buttercup squash, turban squash or|
|\N \N||Butternut squash, halved crosswise,|
|\N \N||Seeds scraped out|
|\N \N||Olive oil|
|\N \N||Fresh thyme leaves|
|\N \N||Salt and freshly ground pepper|
|4 larges||Cortland apples; cored|
Preheat the oven to 375#161#F. Rub the cut sides of the squash with the olive oil. Sprinkle with thyme leaves and season with salt and pepper. Put the squash halves cut sides down on a baking sheet and bake until tender, about 40 minutes.
Meanwhile, stand the apples in a glass or ceramic baking dish large enough to hold them comfortably. When the squash has baked for 15 minutes, put the apples in the middle shelf of the oven and bake for 25 minutes, or until soft and puffed up. Turn the apples as necessary during baking so that they will cook evenly.
To serve, transfer the apples to plates with a spatula and spoon their baking juices on top. Cut each piece of squash in half again and serve alongside the apples.
Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...
NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt, Spaghetti Squash Salad and Smoky Black Beans from the Index.