Acorn Squash with Apple Stuffing

2 acorn squash
2 TBS melted butter or extra light olive oil (use oil to serve as a side dish with a kosher meat meal or if your guest is vegan)
salt
cinnamon
1/4 cup raisins
1/4 cup sweet wine or concord grape juice
3 apples
4 TBS butter or extra light olive oil
1/4 cup brown sugar
1 TBS lemon juice
1 TBS finely grated orange peel
1/2 cup chopped walnuts

Halve the squashes and scoop out seeds and stringy interiors. Brush cut surfaces with melted butter or oil and sprinkle with salt and cinnamon. Wrap in foil and place in a baking dish. Bake squash 45 minutes in preheated 350°F oven or until you can gently squeeze them..

While squash is baking, soak raisins in wine or juice to plump. Chop apples into 1/2” cubes, peeled or unpeeled. In small frying pan melt butter or heat oil and add apples.

Cook 3-5 minutes, until slightly wilted. Stir in sugar, orange peel and lemon juice.

When squash has cooked 45 minutes, remove and open foil. Drain the raisins, and add to the apple mixture. Add the chopped walnuts. Then fill squash cavities. Rewrap and bake 20-30 minutes more or until tender.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.