| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | md | Acorn squash; halved and seeded |
| 2 | lg | Apples; peeled, cored and diced |
| 1 | Ripe pear; peeled, cored and diced | |
| 1/4 | c | Dried currrants or raisins |
| 2 | tb | Packed dark brown sugar |
| Grated zest of 1 small orange | ||
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Freshly grated or ground nutmeg |
| 2 | tb | Butter |
| 1/4 | c | Apple cider or orange juice |
| 1 | tb | Bourbon or dark rum; optional |
| 2 | Baked Acorn Squash |
INSTRUCTIONS
FRUIT REST Preparation time: 15 minutes Cooking time: 1 hour 10 minutes Yield: 4 servings Adapted from the "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (copyright 1997 Simon & Schuster, $30) Preheat the oven to 325. Butter a baking pan. Place squash cut side down in the baking pan. Add 1/4 inch hot water to the pan. Bake for 45 minutes. Meanwhile, mix in a medium bowl the "fruit". Heat butter in a large skillet over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown, about 5 minutes. Stir in cider and bourbon. Simmer, stirring often, until the fruit is tender, about 8 minutes. Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture. Bake until the squash is tender, about 15 minutes more. Nutrition information per serving: Calories ........ 265 Sodium ....... 70 mg Fat ........ 7 g Carbohydrates .. 55 g Cholesterol .. 16 mg Protein .... Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997
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