This stuffed squash is so easy-to-make and so good!
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Fruit Stuffed Acorn Squash
Recipe Type:
Squash
Yields: 2 servings
Prep time: 10 min
Cook time: 60 min
Ingredients:
1 acorn
squash, halved
1 slice thick lean bacon, cut in half
Salt and coarsely-ground
black pepper to taste
Preparation:
1 large acorn
squash, halved and seeded
1/4 cup water
3 tablespoons butter, melted
1/2 to 1 teaspoon freshly-squeezed
lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons brown sugar, firmly packed
1/2 cup chopped mixed dried fruit and nuts (your choice)*
1 large pear or Granny Smith
apple
peeled, cored, chopped
* I like to use dried apricots,
dried dates, dried cherries, and nuts.
Heat oven to 350 degrees F.
Cut squash in half lengthwise (from stem to end). Use a spoon to scoop
out the seeds and stringy stuff in the center of each squash half. Score
the insides of each half several times with a sharp knife.
Place squash,
cut side down, in a large baking pan or dish; pour water into bottom of
pan around the squash. Bake 20 to 30 minutes. Remove from oven.
NOTE:
You want the squash to cook 1/2 done before stuffing.
Meanwhile, in a bowl, combine butter,
lemon juice, cinnamon, brown sugar, fruit and nut mixture, and chopped apple
or pear. Divide mixture
evenly among partially cooked squash and return to oven for 60 minutes
or until tender when flesh is poked with a fork.
Makes 2 servings.
