BAKED ACORN SQUASH CARAWAY APPLESAUCE, RYE CRUST

Crack open an acorn squash and you’ll reveal an inner hollow that’s just begging to be stuffed full of flavour and tenderly baked. Over the years I’ve tried lots of filling ideas, mostly successfully. Let’s just say hummus was not a hit. But applesauce always works; no matter how outlandish the flavours I can’t resist adding to it. The mysteriously familiar caraway in this version adds a savoury note to the apples. The same spice inspires the complementary crispy rye crust. Winter squash, apples, and caraway. Magic

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Step 1

Preheat the oven to 350°F (180°C). Turn on the convection fan

Step 2

Make the Caraway Applesauce In a large saucepan, stir together the apples, brown sugar, rum, vanilla, and caraway seeds. Cook over medium-high heat, stirring occasionally, until the apples soften and collapse, 10 minutes or so. Purée until smooth with an immersion blender or in a food processor.

Step 3

Make the Rye Crust Break the toast slices into your food processor. Add the butter and caraway seeds and process into coarse crumbs

Step 4

Bake the Acorn Squash Lightly oil the exposed flesh of the squash halves. Nestle the squash in a baking dish or on a baking sheet. Season with salt and pepper. Spoon the caraway applesauce into the squash halves, filling each cavity. Evenly sprinkle the rye crust mixture over the applesauce and exposed squash. Bake until lightly browned and tender, an hour or so