Did you know if you microwave any winter squash for about 60 seconds, it will be easier to slice?
The apples and raisins add texture and flavor to the already hearty squash. We'll be having this again the next time there's a squash in our CSA basket!
Baked Acorn Squash with Pear and Apple Filling from Joy of Cooking
Recipe Courtesy of Close to Home
2 medium acorn squash, halved and seeded
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced (I just used apples)
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
Zest of 1 small orange
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional) (I used brandy)
4 tsps of softned butter mixed with cinnamon and sugar to taste
Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.
Bake for 45 minutes.
Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.
In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).
Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes). Sprinkle with a tsp of salt.
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. Dollop a teaspoon of Cinnamon butter and let melt.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.
Posts
Julie, this is one of my favorite dishes. I have filled acorn squash with rice and apples, also. Yours is pretty and I am sure, delicious.
ReplyDeleteWhat a great filling for acorn squash! This one sounds like a keeper. I happen to have two acorn squash sitting on my counter right now and will be using this recipe tonight! Thanks for bringing it to our attention.
ReplyDeleteOh this sounds so good!
ReplyDeletethanks for the feature post. My husband and I loved this.
ReplyDeletewhat a fabulous filling for squash..Perfect for the beginning of apple season.
ReplyDeleteThanks for the microwave/slicing hint, I'll have to remember that one. Your stuffed squash looks so delicious, great SRC choice.
ReplyDeleteIf you haven't already, I'd love for you to check out my group 'A' SRC entry: Fried Green Tomatoes.
Lisa~~
Cook Lisa Cook
They look very pretty! What a great tip about zapping the squash-hope I remember it for Thanksgiving:@)
ReplyDeleteThis looks sensational! What a great way to kick off fall.
ReplyDeleteYour squash turned out so pretty. It looks delicious and is a definite must-try.
ReplyDeleteI'm eagerly awaiting the fall squash at my farm stand--so many good things to be had!
ReplyDeleteThese squash vessels look so cute and delicious! Thanks for the microwave tip. I didn't know!
ReplyDeleteYUM! I am so ready for the delicious fall produce, and this recipe is going to the top of my list! Looks amazing.
ReplyDeleteI just pinned your awesome recipe! Thanks for sharing and have a great day.
ReplyDeleteMiz Helen
I love acorn squash! My mother always made them very simple with brown sugar and a little butter baked inside. I've never tried them stuffws with fruit - they sound delicious!
ReplyDelete