MASHED ACORN SQUASH WITH APPLES

A few weeks ago, I was overtaken by unrestrained enthusiasm with the arrival of autumn squash at the farmers' market. I was practically prancing around picking up one beautiful specimen after another until I accumulated close to a dozen varieties, including the traditional butternut and acorn, among several more that I've never cooked with such as hubbard, delicata and red kuri.

Needless to say there has been quite a storm of experimentation in my kitchen. As I work my way through the basket of squash, I've found a couple of good and simple ways to prepare this autumn vegetable, and wanted to share one recipe in particular I found in Food and Wine magazine for mashed acorn squash with apples.

This is recipe incorporates many of the flavors of autumn with apples, honey and cinnamon. The roasting of the acorn squash and apples concentrates the sweet flavors of each, and brings together an interesting juxtaposition of two very different textures, the softness of the acorn squash and the denseness of apples.

MASHED ACORN SQUASH WITH APPLES
(adapted from Food and Wine magazine)

Ingredients

• Four 1 1/2-pound acorn squash, halved lengthwise, seeds removed
• Kosher salt and freshly ground pepper
• 4 large Golden Delicious apples
• 2 tablespoons sugar
• Scant 1/4 teaspoon cinnamon
• 3 to 4 tablespoons honey
• 2 tablespoons unsalted butter

Method

1. Preheat the oven to 450°F. Coat a nonstick baking sheet with vegetable oil spray. Season the cut sides of the squash with salt and pepper and set them, cut side down, on the baking sheet. Bake for about 1 hour, or until the flesh is tender and caramelized on the bottom. Let cool on the baking sheet.
2. Meanwhile, peel and core the apples and cut them lengthwise into eighths. Slice each piece crosswise 1/4 inch thick. Transfer to a bowl and toss with the sugar and cinnamon. Coat another large nonstick baking sheet with cooking spray and spread the apples on it. Bake for about 30 minutes, or until tender and brown. 
3. Peel the squash and transfer it to a bowl along with any caramelized bits from the pan. Mash coarsely. Add the apple pieces with any caramelized bits. 
4. In a large saucepan, bring the honey and butter just to a boil. Add the squash, stir well and season with salt and pepper. Warm over moderate heat. Transfer to a large bowl and serve. 

Serves 6-8