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Squash-stuffed apples perfect for a Thanksgiving dessert.
- 2 Pippin or Granny Smith apples
- 1/4 cup + 1 tablespoon fresh apple cider or unfiltered apple juice
- 2 tablespoons honey
- 2 cups Butternut squash, cubed
- 1 tablespoon margarine
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- Pumpkin pie seasoning or cinnamon
- Preheat oven to 325 degree F. Core your apples and cut them in half along the middle. To make bowls, take a paring knife and spoon and scoop out the pulp. Save the pulp and set aside. Put the apples into a small baking dish.
- Whisk together the apple cider and honey and pour over the apples. Bake for 30 minutes, basting the apples at least once with the sweetened cider from the dish.
- Peel, seed and cube squash while the apples bake. In a skillet or large pot with a cover, melt the margarine over medium-low heat. Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and sauté covered for 15 minutes. Stir occasionally to avoid sticking or burning.
- Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt and blending until smooth. Transfer the squash mixture to a pastry bag and pipe into the apples. If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.