Nor'easter weekend baked butternut with apple.

It looks a little like certain varieties of dulcimer. I could call it an Apple Dulcimer. At the end, I mush it up, though.

This is a butternut squash from the market this morning, stuffed with apple (I don't know if the apple is an Autumn Crisp or an Empire, I didn't keep them separated).

I cut it (carefully) in half, with my tiny knife. I need to buy a larger knife for baked squash season. Cut the squash in half, scoop out the seeds and pulp.

This pretty butternut squash is a good source of calcium and various vitamins. It doesn't even seem to know that, the dear little thing. It smells like a pumpkin.

After you scoop out the seeds and pulp, you're going to fill the empty bowls with apple, drizzle with olive oil & molasses and sprinkle with cinnamon & brown sugar.

You've been pre-heating the oven to 375 degrees. You're going to cover the two squash halves with aluminum foil or something and bake them for about an hour. Do something else while they bake, they'll remind you they're baking by filling your home with a wonderful, pumpkin-pie smell.


That's the squash before it goes into the oven. When a fork slides into it like it's butter, the squash is finished baking.

I added a little more molasses and brown sugar to mine, mashed up the squash and mixed the apple in with it. You could also eat it as shown at the top of this post, as a baked squash with a side of baked apple. Mine tasted like pumpkin pie with hints of apple pie.