| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Squash |
4 |
Servings |
INGREDIENTS
| 2 |
|
Acorn squash; (1 1/4 lb.) |
| 2 |
tb |
Melted margarine |
|
|
Salt |
|
|
Cinnamon |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Sweet wine |
| 3 |
md |
Apples |
| 4 |
tb |
Margarine |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
STUFFING
Halve the squashes and scoop out seeds and stringy interiors. Trim
undersides so halves will sit flat. Brush cut surfaces with melted
margarine and sprinkle with salt and cinnamon. Place in baking pan
with cut sides down. Put 1/2 cup water in pan, or enough to just
cover the bottom of pan. Bake squash 30 minutes in preheated 350~
oven.
While squash is baking, soak raisins in wine to plump. Chop apples to
1/2 inch cubes, peeled or unpeeled. In small frying pan melt
margarine and add apples. Cook 3-5 minutes, until slightly wilted.
Stir in sugar and lemon juice.
When squash has cooked 30 minutes, turn cut sides up. Drain raisins,
add to apple mixture. Then fill squash cavities. Cover and bake 20-30
minutes more or until tender.
from the WWW MM-format by Petra <phildeb@gmx.net>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net>
on Sep 26, 1999
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