This absolutely delicious Fall recipe was given to me by Martha Hoff from Five Points Farm, York Springs, PA. Either a long neck pumpkin or a butternut squash may be used interchangeably for this recipe. The brown long neck pumpkin is an heirloom variety which make excellent pies and breads. They tend to look like a butternut squash on steroids and are used by many Amish and Mennonite farmers for their baked goods. For those of you who have never cooked a long neck pumpkin or a butternut squash, it is extremely simple.
All you need for this dish is:
According to the quantity that you want to prepare for your family, peel enough squash and apples so that you can layer them alternately in a casserole dish. Peel the squash and apples and cut in thin pieces.
Drizzle top layer with honey and add butter. Sprinkle with cinnamon. Cover with aluminum foil and cook at 350 degrees until apples and squash are soft when pricked with a fork. Remove foil and increase heat to 400 degrees. Continue cooking until top is nicely brown and slightly crisp. Remove from oven and enjoy!
This dish was excellent served with pastured pork chops from Your Family Cow in Chambersburg, PA and steamed Swiss Chard straight from the garden.
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Beech Springs Farm is a small family farm near Gettysburg, PA. The farm is open to the public by appointment only.
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