This recipe was inspired by an article I recently read about Fall crop pairings, specifically apples and onions.  They are usually harvested around the same time which also makes them go great together in cooking.  It was also pretty effortless to pick them up together at the Farmers market. They both lend well to sweet and savory offerings so in this simple recipe they hold a solid supporting role.

I like this because it can easily be served as a side dish or an entree on it's own.  With a Winter squash as the main component this is one of those dishes that boast local fresh ingredients as a whole which should also mean inexpensive.

You will need:

2 apples cored and chopped of any variety.  Skins on is fine.

1 butternut or acorn squash cut in half, seeds scooped out

1 medium yellow onion

1/2 tsp cinnamon

1/2 cup water or apple cider

2 TBSP butter

2 oz shredded cheddar cheese

1 tsp dried sage

salt and pepper to taste

1/2 cup bread crumbs

Preheat oven to 325. In a baking dish add about 1/2" water and place the squash cut side down.  Bake covered with foil for about 40 minutes or until tender.

In a saucepan saute the onions and apples in oil, until onions start to brown and the apples begin to soften, about 10 minutes.  Add the spices, butter and cider which will de-glaze the pan.

Remove squash from oven and drain water from pan.  Sit the squash cut side up and top with apple/onion mix.  Sprinkle the bread crumbs on top, season with salt and pepper, then top with shredded cheese.  Place back in oven and bake until cheese is melted and browning, about 15 minutes.