Squash, Sausage, and Apples {Recipe}

One of my family’s favorite dishes, and one that frequently appears on our table this time of year, is some combination of squash, sausage, and apples. It can be acorn, butternut, carnival, or any other kind of winter squash. I use smoked turkey sausage, but, again, you can use any kind you like. As for apples, I often use Granny Smith, but I’ll choose Honeycrisp whenever they are in season.

And just as the ingredients vary from time to time, there are several different ways that I make this dish. Sometimes I peel and cube the squash, parboil it, and then sauté it with the apples and sausage for a quick stovetop, one pan meal.

Tonight, however, I made the squash the way my mom always fixed it: baked and stuffed. I began by baking acorn squash halves, cut side down, in a 350°F oven for 45 minutes.

While the squash was baking, I peeled, cored, and chopped three Honeycrisp apples and cut the sausage on the diagonal. I sautéed the sausage and apples in butter with brown sugar and a bit of nutmeg.

I cooked the mixture for about 5 minutes, until the apples had softened and given up some of their liquid and the sausage had begun to color.

I put a pat of butter in each squash half, then spooned in the apple mixture and topped it with a few grinds of nutmeg and more brown sugar. (Note: I wouldn’t recommend the brown sugar on top. It’s not necessary, as the mixture is plenty sweet, and it tends to burn rather than melt.)

I returned the squash to the oven and cooked it for 25 minutes, until the squash was tender and the apples and sausage had cooked through.

This is a complete meal, which can be served directly in the squash halves or scooped out into a bowl. But don’t count on leftovers — we all polished off our squash halves. Even the extra squash and apples from the pan were gone by the time we were done.

This dish, in one form or another, will make several appearances on our table before the season is over. If you try it, I’m sure it will start showing up on your table, too.

Maida’s Big Apple Pie {ModBak}

This is the second of three apple pie recipes in the Sweet Tarts & Pies section of The Modern Baker. The first one, Breton apple pie, is based on a French cake recipe and actually reminded me more of cake than pie. The third recipe, sour cream apple pie, is a classic crumb-topped apple pie, albeit with a sour cream twist.

This recipe to me is less like a pie than an apple tart. In fact, it is very similar to the rustic apple tart I made last Fall using a mix from Fowler’s Mill.

As large and impressive as this tart is, it’s really simple to assemble. Other than the sweet dough, there are only five ingredients: apples, butter, granulated sugar, brown sugar, and cinnamon.

I began by cooking the apples — a mixture of Granny Smith and golden delicious — in butter with the sugars and cinnamon.

As the mixture cooked, the softer golden delicious apples began to break down, while the firmer Granny Smith ones held together. This would provide contrasts of both texture and flavor to the tart.

While the apple mixture cooked, I rolled out the dough. The recipe calls for a double recipe of sweet tart dough, rolled out to a 16-inch circle, which is then draped over a large pizza pan.

Once the apples had cooled, I spread them over the filling, then folded in the edges, leaving the center open

I brushed the edges of the tart with egg wash, and sprinkled with finishing sugar. I baked the tart at 375°F for about 40 minutes, until the crust was golden and the filling bubbly.

I let the tart cool, then cut and served it for dessert. It was sweet, spicy, flavorful, and the mix of apples gave it a subtle complexity. The tart was delicious on its own. But of course, a little ice cream wasn’t amiss, either.

I thought about cutting this recipe in half, as I knew it would be absolutely huge. In the end, I’m glad I didn’t, since part of what made this tart so impressive was its sheer size.

And regardless of how big it was, none of it went to waste.