Photo courtesy of Michigan Apples
With the local apple harvest still in full swing, it’s the perfect time to pick up some of your favorite varieties and cook with the juicy fruit. And they’re not just a delicious ingredient in pies and other goodies, they lend a wonderful flavor and sweet, crunchy bite to savory dishes, too.
Here, another seasonal favorite, acorn squash, is paired with an apple and chicken sausage filling and baked into a comforting dish. Apples also star in a twist on sweet-and-sour pork dish served atop rice.
To pick up apples and have a fun outing, check out the local apple orchards here. (Plus a roundup of savory and sweet recipes.) And you’ll certainly find plenty of local apples plus those from Washington and Michigan, the nation’s first and second largest producers, respectively, piled in the produce aisles at the grocery stores.
An Apple a Day
Historical claims about the health benefits of apples—“an apple a day keeps the doctor away”—stem from a variety of nutritional elements we can identify today. The fruit has zero fat and is an excellent source of fiber, and a good source of vitamin C, potassium, and antioxidant flavonoids. Plus, a medium apple has only about 80 calories. Modern research has found that apple consumption is linked to aiding weight loss, decreasing the risk of heart disease and Type 2 diabetes, improving gut health, and symptoms of asthma.
Apple Fun Fact: Planting the Seed
John Chapman, better known as Johnny Appleseed, was a real person and one of the reasons we have so many apples today. Throughout the early 1800s, Chapman planted and owned many acres of apple orchards along America’s western frontier and sold and traded apple trees.
Baked Squash with Apples and Chicken Sausage
Makes 4 Servings | Recipe courtesy of Michigan Apples
Winter squash and apples are so good for you and pair deliciously in this recipe that includes brown rice and chicken sausage. All you need to complete this meal is a prepared green salad.
2 medium acorn squash
2 tablespoons olive oil, divided
3 links (about 2½ ounces each) precooked apple-chicken sausage, sliced into bite-sized pieces
1 small sweet onion, chopped
2 small apples, cored, peeled and chopped (see Cook’s Notes)
1 cup cooked brown rice
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground black pepper
½ cup shredded park skim mozzarella cheese, plus ¼ cup for sprinkling on top
1. Heat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with a knife and microwave for 2 minutes first).
2. Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30 to 45 minutes, or until squash is tender. Remove from oven and let cool.
3. Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper, and cheese in a large bowl.
4. Scoop out all but ½ inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing among the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.
5. Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.
Cook’s Notes:
• The squash can be stuffed ahead and refrigerated then baked later in the day. This recipe can also easily be cut in half if needed.
• Apple suggestions include Braeburn, Cortland, Empire, Gala, or Ida Red for this recipe.
Photo courtesy of Michigan Apples
Sweet and Sour Pork with Apples
Makes 4 servings | Recipe courtesy of Michigan Apples
Juicy sweet, crunchy apples pair deliciously with both sweet and savory seasonings in this easy-to-make main dish.
½ cup plus 1 tablespoon apple cider, divided
½ cup tomato sauce
3 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
¼ teaspoon ground ginger
1¼ pounds boneless pork sirloin chops, cut into 1-inch cubes
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
2 garlic cloves, minced
2 Gala apples, cored and cut into 1-inch pieces
1 large red bell pepper, seeded and cut into 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
1 tablespoon cornstarch
4 cups cooked white or brown rice
4 green onions, thinly sliced
1. In a small bowl, stir together the ½ cup cider, tomato sauce, brown sugar, vinegar, soy sauce, and ginger.
2. Sprinkle pork with salt and pepper. Heat oil in large high-sided skillet over medium-high heat. Add pork to skillet in an even layer and cook 5 to 6 minutes or until pork begins to brown, stirring occasionally.
3. Add garlic, apples, bell pepper, and yellow onion to skillet. Cook 3 to 4 minutes longer or until onion begins to soften, stirring occasionally.
4. Stir in cider mixture. Cook 4 to 5 minutes or until apples and vegetables are tender, stirring occasionally.
5. Whisk cornstarch and remaining 1 tablespoon cider in small bowl until smooth. Stir cornstarch mixture into skillet and heat to boiling over medium-high heat. Cook 1 minute, stirring constantly. Sauce should thicken during this time.
6. Divide rice among 4 plates and divide pork mixture over rice. Serve garnished with green onions.
Nutrition (per serving)
• Baked Squash with Apples and Chicken Sausage: Calories: 430, Fat: 16g (Sat: 4.5 g), Cholesterol: 5 mg, Sodium: 480 mg, Carb: 57g, Fiber: 7g, Sugar: 17g, Protein: 18g
• Sweet and Sour Pork with Apples: Calories: 570, Fat: 11g (Sat: 3 g), Cholesterol: 90 mg, Sodium: 1040 mg, Carb: 78g, Fiber: 7g, Sugar: 24g, Protein: 39g
