Set the Table... for Squash and Apple-Ohs

THIS TIME OF YEAR they're prominently displayed in the groceries. They have wacky names. They come in a myriad of bright and cheerful colors, and they are deliciously sweet. No, it's not Halloween candy. It's winter squash. This week, I cut into a Delicata and baked it up for a seasonal side dish.

2-3 apples
1-2 winter squash
3 Tbs olive oil
1 Tbs apple cider vinegar
1 tsp powdered ginger
1 tsp sugar

Preheat oven to 350.

Wash the squash and apples. Cut them into 1/4-1/2 inch slices.I prefer not to core or peel the apples beforehand, and I cut the apples horizontally rather than vertically to show the lovely stars that the seeds form inside. 

Use caution in cutting the squash. This time of year, they should be fresh and fairly soft, but as they age, the skin hardens and they can become very difficult to slice. Once you have the ends cut off the squash, scoop out the insides just like you would a pumpkin and then slice it. 

Spread one of the tablespoons of oil on a cookie sheet and then spread the slices out evenly. Sprinkle the rest of the oil, the vinegar, the ginger and the sugar as evenly as possible over the squash and apples. Toss them a bit and put them in the oven for about 45 minutes. You may want to stir them once or twice as they cook. 

Nibble around the cores of the apples and the skins of the squash and enjoy!