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Acorn Squash With Pear Stuffing
Ingredients
- 2 x acorn squash
- 2 Tbsp. butter or possibly margarine
- 1 sm onion minced
- 2 med pears peeled, minced
- 2 Tbsp. light brown sugar
- 2 Tbsp. bourbon
- 1 tsp salt
- 1/2 tsp grnd ginger
- 1/2 tsp grnd nutmeg
- 1 1/2 c. orange juice
- 3/4 c. sugar
Directions
- Cut each squash in half lengthwise; remove and throw away seeds and membranes. Place squash halves, cut-side down, in a 13- by 9-inch baking dish. Add in water to depth of 1 inch.
- Bake, covered, at 400 degrees for 45 min. Drain. Return squash halves to dish, cut-side up. Set aside.
- Heat butter in a large skillet over medium heat; add in onion, and cook, stirring occasionally, 20 min. Add in pear and next 5 ingredients; cook, stirring occasionally, 5 min. Spoon mix into squash halves.
- Bake at 350 degrees for 15 to 20 min.
- Bring orange juice to boil in a small saucepan. Stir in sugar, and boil 10 min. Serve over squash.
- This recipe yields 4 servings.
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