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Apple Festival and Quilt Show

Dennis Union's Apple Festival started in 2009 and has become a beloved feature of the fall season.  Held the first Saturday in October, the Festival features apples in many forms.  More than 200 pies are baked in the church kitchens for sale and apple pies, apple squash soup and other desserts are available in the Festival cafe.  Fresh apples are available for sale, and the boutique has apple preserves and other homemade treats and crafts. 

Outside on the Village Green, local crafters have items for sale along with the annual wool show held by the Cape Cod Spinners Guild. The Grill serves hot dogs and baked beans, and chilldren's crafts and facepainting are featured in the lower hall of the church.  A recent additon to the Festival is a Quilt Show.  Congregation members and friends exhibit antique quilts and more recent heirlooms in the sanctuary of the church, with volunteers on hand to share the stories and memories of the quilts.

APPLE FESTIVAL RECIPES

Apple Butternut Squash Soup

First, cook apples:

2 medium cooking apples

2 Tbsp sugar

1 Tbsp butter

Halve the apples and core them, then cut into small wedges.  Sprinkle with sugar.  In a large skillet, melt butter.  When it is foaming, add the apples in one layer and cook over medium heat, turning gently for about 8 minutes or until the apples soften and carmelize at the edges.  

Prepare soup:

2 Tbsp butter

1 onion, finely chopped

salt and pepper to taste

1 clove garlic

1 Tbsp curry powder, or to taste

1 large peeled, seeded butternut squash

    (about 2 1/2 lbs) cut into 3-inch pieces

sauteed apple wedges (from recipe above)

6 cups chicken stock

In a large casserole, melt butter.  Add onion with plenty of salt.  Cook over medium heat, stirring often, for 10 minutes or until the onion softens.  Add the garlic and cook for 30 seconds.  Add the curry powder and cook, stirring for one minute.  Add cut-up squash, sauteed apples and chicken stock.  Bring to a boil. Turn the heat to medium low and simmer for 30 to 40 minutes or until the squash is tender when pierced with a fork.

Transfer the soup in small amounts to a blender and puree.  Or use an immersion blender.  Return to heat and taste for seasoning, adding more salt, pepper, and curry powder if desired.