Island Grown School program says apples are tasty


The Island Grown Schools program has designated October as Apple Month.

Apples are a great source of vitamin C and fiber, said Emily Duncker, Island Grown Schools preschool coordinator, in an email to The Times. On the Vineyard, local apples are available from the start of September through October, at Island farm stands and markets

“Celebrate by trying this recipe out with your family, and by tasting a variety of locally and regionally grown apples to see which varieties you like best,” Ms. Duncker said.

“Another serving idea: use unsweetened applesauce to make lower-fat baked goods. Replace shortening or oils in baking with an equal amount of applesauce plus one-third of the oil called for in the recipe.”

Delicata Squash Stuffed with Apples, Raisins, and Walnuts
Serves 4

2 Delicata Squash, cut in half lengthwise and seeded (choose squash approximately the same size)
2 apples, peeled and thinly sliced
3 tablespoons butter, divided
2 tablespoons brown sugar
3 tablespoons raisins or dried cranberries
1/3 cup toasted walnuts, roughly chopped
salt to taste, cinnamon to taste (optional)

Preheat the oven to 350°. Rub the cut side of squash with olive oil. Place squash cut side down in large baking pan, lined with parchment paper, if available. Bake squash for about 25 minutes, or until easily pierced with a fork. Be careful not to overcook, or squash will collapse.

Meanwhile, melt 2 tablespoons butter in a skillet and add apple slices. Cook until nearly softened, then mix in brown sugar and finish sautéing until soft but not mushy, 7 to 8 minutes total, stirring often. Add raisins or cranberries.

Remove squash from oven. Turn over and dab a little butter on the inside of each and spread evenly to distribute. Sprinkle a pinch of salt over each squash, and a pinch of cinnamon.

Fill each squash with apples and raisins. Sprinkle with chopped walnuts, if using. Serve immediately, or reserve and bake later, covered with foil, about 20 minutes or until hot.

Recipe by Catherine Walthers, author of “Soups + Sides” and “Raising the Salad Bar.”

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