Cazuela Baked Apples Daisy Martinez   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 25 min Cook Time: 30 min 2 Rome apples, halved crosswise and cored Juice of 1 lemon 1 small sweet potato 1 cup peeled and finely chopped acorn or butternut squash 1 1/2 tablespoons dark brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 2 tablespoons heavy cream 1 tablespoon butter, softened Whipped cream, for serving 1. Preheat the oven to 375°. Brush the apples with the lemon juice. Grease a small baking dish and add 2 tablespoons water. Place the apples cut side down in the dish and bake until tender, 20 minutes. 2. Microwave the sweet potato at high power for 5 minutes; peel. In a saucepan, boil the squash and enough water to cover until the squash softens, about 15 minutes; strain. Mash together the sweet potato, squash, brown sugar, cinnamon, cloves and nutmeg. 3. Using a melon baller, scoop the flesh from each apple into a medium bowl, leaving a ¼-inch-thick shell. Using a handheld mixer, combine the apple flesh with the squash mixture, heavy cream and butter. 4. Place the apple shells on a baking sheet, fill with the squash mixture and broil for 3 minutes. Top with whipped cream. Squash Apple Soup Add chicken stock to Cazuela Baked Apples; puree and season to taste.

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