When I think of Fall recipes, there are two ingredients that immediately come to mind; squash and apples. So in my hunt to make the perfect dish to combine these flavors, I headed to the Broadway Farmers Market in the Capitol Hill neighborhood of Seattle to obtain the absolute best apples. My favorite apple orchard, Jones Creek Farms, has a small stall here each Sunday with apples that taste so much better than anything I’ve ever bought in a store. I also selected two beautiful acorn squash from Alm Hill Gardens. The market itself spreads across a small courtyard at Seattle Community College and further North along the sidewalk – giving it a somewhat more urban feel than many of the other markets I’ve visited in the city.
In pairing these two flavors I took some inspiration from one of my favorite, rather indulgent, recipes; Sweet Potato Soufflé with a Twist from the Kitchn. I love this recipe and make it every year, however in doing my best to cut way down on meat (I can’t resist loading that recipe with bacon) and sugar – I wanted a similar dish without the indulgence.
