Stuffed Acorn Squash

Stuffed Acorn Squash

    3 acorn squash
    1/2 cp port wine
    6 tbsp butter
    12 prunes, chopped
    1 tsp orange zest
    1 tsp lemon zest
    1/2 tsp ginger
    1 cp cooked chestnuts, chopped
    3 apples, peeled, cored and quartered 2 tbsp brown sugar Instructions

    1 - Preheat the oven to 359 degrees.
    2 - Cut squash in half horizontally, and scrape out the seeds.
    3 - With a fork, prick the inside of the squash in many places.
    4 - sprinkle each with 1 tsp wine, rub each with 1/2 tbsp of butter and place in a baking pan.
    5 - Place the remaining wine in a bowl.
    6 - Add the prunes, lemon and orange zest, and ginger and let stand 30 minutes
    7 - Add the chestnuts and stir
    8 - Reserve 6 of the apple quarters, then chop the remaining apples, and toss with the prunes and chestnuts.
    9 - Spoon the filling into each squash half. 10 - Uning a sharp knife cut the remaining apple quarters into thin slices and place on top of the aquash. 11 - Use the remaining butter to dot the apple, then sprinkle brown sugar on top
    12 - Add boiling water to the baking pan to 1 inch depth and bake 1 hour

    Comment - This recipe cries out for revision to simplify, but sounds delicious!

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    Thanx! -- Frank