Warm, breezy fall day supreme, so off we scoot to High Hill Orchards in Meriden to pick apples and purchase squash. On the drive home, we had a revelation about what to make for dinner: Apples stuffed with squash!

(Recipe adapted from Betty Crocker)

Preheat oven to 400 degrees. Cut round squash in half and spoon out the yucky seedy bits inside.

Mix together a cup of sliced tart apple, four teaspoons of brown sugar, two teaspoons of lemon juice and an quarter-teaspoon of nutmeg. Bake in that very hot oven for about half an hour, until you can thrust a sharp object through the squash without resistance.

We love High Hill. It’s a lovely walk up a (high) country hill, then you get to eat yourself silly because of it.