Baked Acorn Squash with Red Hot Apple Sauce

Another marvelous taste of autumn--crisp flavourful apples and succulent soft-fleshed squash. A dark green acorn squash is split, and baked with garlic. It is filled with a spicy caramelized garlic and hot pepper maple applesauce. This recipe is an excellent side dish, and also makes a satisfying light lunch.

You'll Need: 

For the Squash: 

1 acorn squash; 2 cloves garlic; 1/4 teaspoon olive oil; salt and pepper.

For the Red Hot Applesauce: 

1 apple (I used a Cortland); 1 tablespoon maple syrup; hot red pepper, to taste; cinnamon powder; drizzle of maple syrup

Wash squash and pat dry. Cut in half and remove pulp and seeds. Pour 1/2 the olive oil into each squash section, and spread over flesh with fingertips. Sprinkle with salt and pepper. Place 1 garlic clove in skin under each squash half. Bake in moderate oven until squash flesh is soft, and the garlic caramelized. Turn squash slices upright, setting garlic cloves aside to cool slightly.

Wash and core apple, leaving skin on. Cut into large sections and place in blender. When cool enough to handle, cut the end off each garlic clove, and squeeze caramelized garlic on top of apple pieces. Chop hot pepper and add to blender. Drizzle with maple syrup.

Pulse fruit, maple syrup and garlic for a few seconds. Blend until apple is smooth, but red pepper is slightly chunky.

Add apple sauce to squash halves, and sprinkle with cinnamon. return squash to oven and heat until apple sauce is warm but not cooked. Place on serving dish, and drizzle with a little more maple syrup and a light dusting of cinnamon.

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