After a long summer of not wanting to turn on the oven for anything, we're finally bringing back Monthly Gourmet!
The perfect pivot to fall cooking, this easy side originated from a 1980 Gourmet Holiday at the Greyfield Inn on Cumberland Island, Georgia. The apple butter is a great way to add sweetness to the squash without any sugar, and the nutmeg gives it complexity and fragrance.
- Acorn squash, at least 1/2 a squash per person, halved lengthwise and seeds and strings removed
- Apple butter
- Unsalted butter, melted and cooled
- Freshly grated nutmeg, to taste
1. Boil the squash halves in a large pot of boiling salted water for 10 minutes.
2. Transfer squash with tongs or a slotted spoon to a rack and let it drain, cut sides down, for 5 minutes.
3. Arrange the squash cut sides up in a buttered baking dish and fill each squash half with 2 tablespoons of melted butter and 2 tablespoons of apple butter. Bake in the middle rack of an oven at 350ºF for 40 - 50 minutes, until the squash is tender.
4. Sprinkle the squash with nutmeg, salt and pepper to taste and serve.