Stuffed Acorn Squash

I got some nice acorn squash at the last farmer's market of the season, along with some other beautiful fall vegetables. Preparing it to bake, I decided to add a bit of stuffing and began looking in the refrigerator. The resulting dish is light and flavorful and not overly sweet like some baked squash recipes. The sage gives the otherwise fruity dish a savory touch. Give it a try.


STUFFED ACORN SQUASH

Ingredients:

• acorn squash (I used two for two people because they were small; you may only need one for every two people if they're larger)
• butter (about 2 t. per squash)
• brown sugar (about 1 T. per squash)
• maple syrup (about 2 t. per squash)
• leftover cooked apples or applesauce (at least 1/2 c. per squash)
• golden raisins (about 2 T. per squash)
• toasted pecans (at least 1 T. per squash)
• dusting of finely ground sage

Method:

Cut squash in half lengthwise and remove seeds. Score the flesh with a sharp knife. Rub each half lightly with butter -- about 1 t. per half. Place on baking sheet or in shallow pan.

For the filling, mix together the remaining ingredients and divide among squash halves.

Bake at 375 for about an hour.

Serve and enjoy!


And... cook, eat, dance, love!