These photos are from last week, on one of the livelier weather days we’ve had this fall. Nothing shines through warm oranges, reds and yellows like a late afternoon sun.
Yes, we live in the city, and yes, there is a rooster weathervane on our shed.
This recipe is a favourite for Thanksgiving and I will probably make it again for Christmas. It is the ultimate comfort food: creamy like mashed potatoes and sweet like apple pie.
Squash with Cranberries and Apples
2 ½ lbs. squash, pumpkin, sweet potato, or a combination
3 apples, peeled and chopped
½ cup fresh or frozen cranberries, chopped
¼ cup pecans, chopped
3-4 tbsp. butter
3-4 tbsp. maple syrup or honey
Bake or steam squash and mash coarsely. Add some salt and pepper to taste and spread into a baking dish. Combine the apples, pecans, cranberries and toss with cinnamon. Spread the fruit and nut mixture over the squash. Melt the butter and honey/maple syrup together and pour over the entire dish. Cover and bake at 350 for 15 minutes. Bake uncovered for a few minutes to brown the top.