Fruit-Stuffed Squash

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

This dish combines seasonal squash with warm spices, fresh fruit, and a little bit of apple brandy. While Thanksgiving is a month away, it is time to start planning what to serve and this stuffed squash is a must-have that compliments turkey quite nicely.

Serves 3-4.

What you’ll need:
1 acorn squash
3 delicata squashes
2 apples, peeled and diced
1 bosc pear
1 tbsp turbinado sugar
1/2 cup dark raisins
1 tsp orange zest
1 tsp freshly grated nutmeg
1/2 tsp cinnamon
2 tbsp margarine
1/2 cup orange juice
1 tbsp applejack

Directions:
Preheat oven to 450.

Cut the squashes in half and scoop out the seeds. Put them face down into a microwavable bowl filled with 1/2 inch water. Microwave for about 5-7 minutes, or until you can put a paring knife easily through the flesh.

Combine the apples and the pear in a bowl. Add in the sugar, raisins, orange zest, nutmeg, and cinnamon. Toss together with a spoon.

Heat the margarine in a large pan. Add the fruit mixture to the pan and cook until the fruit is lightly browned.

Pour in the orange juice and the applejack. Stir with a large spoon. Let simmer until the fruit is tender and the liquid cooks down. Spoon the fruit into each squash half. Pour the liquid from the pan over the fruit and bake in the oven for about 15 minutes.

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