Baked Acorn Squash with Pear and Apple Filling

2 medium acorn squash, halved and seeded
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
zest of 1 small orange
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional)

Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.

Bake for 45 minutes.

Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.

In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).

Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes).

Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture.

Bake until the squash is tender, About 15 minutes.

alt.creative-cook/Dale Hobbs/1999