Baked Acorn Squash with Pear and Apple

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Title: Baked Acorn Squash with Pear and Apple
Yield: 1 Servings


2 md Acorn squash; halved and

2 lg Apples; peeled, cored and
1 Ripe pear; peeled, cored and
1/4 c Dried currrants or raisins
2 tb Packed dark brown sugar
Grated zest of 1 small
1/4 ts Ground cinnamon
1/8 ts Freshly grated or ground

2 tb Butter
1/4 c Apple cider or orange juice
1 tb Bourbon or dark rum;

Preparation time: 15 minutes Cooking time: 1 hour 10 minutes Yield: 4

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 ....
2 Baked Acorn Squash

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
on Nov 10, 1997