Winter squash is one of those perfect foods, in my book. It grows readily here on our Texas homestead and can be stored as is with no additional energy input from the freezer or canner. It’s also downright tasty with some grass-fed butter on top.
And that’s just how I most frequently serve it up – as a buttered side dish.
But in order to eat plenty of the stuff I need to keep it interesting and so I came up with this dish. Freshly baked and buttered squash becomes the base of something warm, spiced, and delicious. Apples and onions come together for a sweet addition along with savory spices like garlic and ginger, which I like to feed my family on a regular basis for their immune-boosting properties.
The buttery squash is the perfect juxtaposition to the spiced topping, making this a great meal to welcome in the fall season.