Preheat oven to 350 degrees F and either grease a cookie pan or cover it with tin foil. Mix together the chopped apples, brown sugar, and melted margarine. Set aside. Cut the squash in half and scoop out the seeds. Place the squash cut side down on the prepared pan and bake for 25 minutes. Turn squash right side up and fill each half with apple mixture. Bake for another 20 minutes, or until the squash is tender. For extra flavor, add 1/4 cup chopped walnuts to apple mixture (nutritional info does not include walnuts).
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:55:182014-09-21 14:56:20Baked Acorn Squash with Apples
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar
DIRECTIONS
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard. Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard. Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
In a large skillet, sauté onion in bacon drippings; add cabbage, apple and bacon. Place cabbage mixture in a large saucepan; cover with water. Cook over medium-high heat until tender, drain and season with vinegar and sugar. Add salt to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-21 14:53:302014-09-21 14:53:30Sweet and Tangy Red Cabbage
Baked Acorn Squash with Apples
Baked Acorn Squash with Apples
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F and either grease a cookie pan or cover it with tin foil. Mix together the chopped apples, brown sugar, and melted margarine. Set aside. Cut the squash in half and scoop out the seeds. Place the squash cut side down on the prepared pan and bake for 25 minutes. Turn squash right side up and fill each half with apple mixture. Bake for another 20 minutes, or until the squash is tender. For extra flavor, add 1/4 cup chopped walnuts to apple mixture (nutritional info does not include walnuts).
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Baked Acorn Squash Rings
Baked Acorn Squash Rings
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard. Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
Preheat oven to 350 degrees F. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard. Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
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Sweet and Tangy Red Cabbage
Sweet and Tangy Red Cabbage
INGREDIENTS
DIRECTIONS
In a large skillet, sauté onion in bacon drippings; add cabbage, apple and bacon. Place cabbage mixture in a large saucepan; cover with water. Cook over medium-high heat until tender, drain and season with vinegar and sugar. Add salt to taste.
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