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LifestyleColumnistsMarge Perry

3 Simple apple recipes for fall

Farfalle tossed with sautéed apples, roasted butternut squash,

Farfalle tossed with sautéed apples, roasted butternut squash, bacon and arugula. Photo Credit: Marge Perry


2 1/2 cups butternut squash cut in 1/2-inch cubes (about 1 pound whole squash)

1 tablespoon olive oil

3/4 teaspoon salt, divided

1/2 cup walnuts, coarsely chopped

8 ounces farfalle pasta

5 slices bacon

1 medium onion, thinly sliced (about 1 cup)

6 cloves garlic, thinly sliced

1 tablespoon chopped fresh sage

1 apple, cut in 1/2-inch pieces

4 cups arugula

1/4 teaspoon black pepper

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Bring a large pot of lightly salted water to a boil.

3. Toss the squash with the oil and 1/4 teaspoon of the salt and spread on the baking sheet pan. Roast 12 minutes, until tender. Add the walnuts and roast another 5 minutes, until the nuts are toasted.

4. Cook the pasta in the boiling water; drain.

5. Cook the bacon in a large nonstick skillet over medium heat until browned, about 6 to 7 minutes. Drain on paper towel and chop when cooled.

6. Add onion, garlic and sage to the bacon fat and cook until slightly softened and golden, about 2 to 3 minutes. Add the apple and cook, stirring occasionally, until somewhat softened, about 2 minutes. Add the squash and walnuts and cook 1 minute. Add the pasta and arugula   and cook until the greens are wilted, about 1 to 2 minutes. Stir in the bacon, remaining 1/2 teaspoon salt and the pepper and serve. Makes 4 servings.

Nutritional analysis for each serving: 472 calories, 14 g protein, 68 g carbohydrates, 7 g fiber, 17 g fat, 3 g saturated fat, 578 mg sodium



2 large bone-in chicken breast halves, each cut across in half

2 fennel bulbs, cut in 1/2-inch wedges

2 large apples, cut in 1/2-inch wedges

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1. Preheat the oven to 450 degrees. Coat a baking sheet pan with cooking spray. Place the chicken, fennel and apple wedges on the sheet pan.

2. Combine the vinegar, mustard, thyme, salt and pepper in a small bowl; whisk in the olive oil. Pour the mixture evenly over the chicken and vegetables.

3. Roast until the vegetables are tender and the chicken is cooked to an internal temperature of 160 degrees, about 38 to 40 minutes. Makes 4 servings.

Nutritional analysis for each serving: 337 calories, 35 g protein, 26 g carbohydrates, 6 g fiber, 11 g fat, 2 g saturated fat, 460 mg sodium



1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

3/4 teaspoon salt, divided

1/8 teaspoon black pepper

4 (1/2-inch thick) bone-in pork chops, about 2 pounds

2 tablespoons olive oil, divided

1 large apple, cut in thin wedges

2 cloves garlic, thinly sliced

1/4 cup parsley, coarsely chopped

1. Combine the cumin, garlic powder, smoked paprika, 1/2 teaspoon of the salt and the pepper in a small bowl. Sprinkle evenly over the entire surface of the pork chops.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the apple, garlic and remaining 1/4 teaspoon salt; cook until the apple is lightly browned and tender, about 6 minutes. Transfer to a plate.

3. Heat the remaining 1 tablespoon of oil in the skillet. Add the pork chops and cook 4 to 5 minutes, until browned on the undersides. Turn and cook until an instant-read meat thermometer inserted into the thickest part registers 140 degrees, about another 4 to 5 minutes. Add the parsley and apples to the skillet, stir and cook until the apples are just heated through, about 1 to 2 minutes. Makes 4 servings.

Nutritional analysis for each serving: 313 calories, 33 g protein, 10 g carbohydrates, 2 g fiber, 16 g fat, 4 g saturated fat, 506 mg sodium

TIP: Braeburn, Gala, Golden Delicious and Granny Smith are all good cooking apples. 


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