50°
UMass Boston's independent, student-run newspaper

The Mass Media

The Mass Media

The Mass Media

2-26-24 PDF
February 26, 2024
An inside look at Bobby B. Beacon’s insides. Illustrated by Bianca Oppedisano/ Mass Media Staff.
Bobby's Inside Story
February 26, 2024

A few of our favorite fall recipes

Apple+Squares
Apple Squares

Got a hankering for something savory and sweet this season? Tired of relying on Ramen and Bagel Bites to satiate your hunger? Check out a few of our favorite fall recipes below, and try something new for a change!
Squash Soup
4 pounds winter squash (butternut, acorn, sugar pumpkin)
(about 4 cups, peeled, seeded, and chopped)
1 medium onion, chopped
2 medium apples, peeled, cored, and chopped
2 cups apple cider
1 cup water
1/2 teaspoon salt
Slice off both ends of the squash and cut in half where the thinner end meets the wider end. Peel both halves of the squash by resting the flat end on a cutting board and removing the skin using a vegetable peeler or paring knife. Cut the wider end in half and scoop out the seeds. Chop squash into 1/2 inch cubes.
In a large soup pot, combine all ingredients. Bring to a boil over medium high heat and simmer until squash is tender, about 30 minutes. In small batches, transfer the soup to a blender and puree.
Apple Squares
3 cups apples, peeled, cored, and chopped
(about 3 medium/large apples)
2 cups sugar
2 tablespoons cinnamon
1 teaspoon nutmeg
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
2 teaspoons vanilla
1 cup raisins or chopped walnuts (optional)
Preheat oven to 350. Chop apples into 1/2 inch pieces. Place in a large bowl and toss with sugar, cinnamon, and nutmeg. Add flour, baking soda, and salt. Set aside.
In a small bowl, combine eggs, oil, and vanilla. Add to apple mixture. Fold in raisins or walnuts. Pour into an ungreased 9 x 13-inch pan. Batter will be very thick. Bake for 40-50 minutes, until a toothpick inserted comes out clean. Cut when cool.
Grilled Sweet Potatoes
4 large sweet potatoes, peeled
1/2 cup of brown sugar
1/2 cup of olive oil
Salt and pepper to taste
Build a medium fire on a charcoal grill or heat a gas grill to 350 degrees. Simmer the potatoes in water until they are tender when stuck with a fork, but not soft throughout, around 30 minutes. Combine sugar and oil in large bowl, whisk together to make a thick glaze.
Once the potatoes are tender, drain the water and transfer them to a cutting board, then quarter them. You should have 16 chunks or wedges, depending on how you cut them. Toss the potatoes in the glaze, making sure that each piece is coated entirely. Season with salt and pepper to taste. 
Grill ’em up for about 10 minutes on each side or until they have char marks but are not blackened throughout. They should be soft enough to be cut in half with the side of a fork. Serve hot on the side of some grilled chicken or steaks.
Alternative: substitute maple syrup for brown sugar.
Squash Soup and Apple Squares recipes courtesy of Joe DiMare. Grilled Sweet Potatoes recipe courtesy of Jon Mael.