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
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