ACORN SQUASH SUPREME

"Squash and apples blend together easily and enhance turkey, chicken, lean pork, or bratwurst."

2 acorn squash, halved lengthwise, and seeded
2 Rome apples, cored, and chopped with skins
2 tablespoons finely-chopped leeks
1/4 cup brown sugar
1/4 cup pecan pieces
1 1/2 teaspoons crushed fennel seeds
1/4 cup orange juice
1/4 cup (1/2 stick) butter, melted
1 tablespoon shredded orange zest
1/2 teaspoon ginger

Preheat oven to 375 degrees F.

Place the squash cut-side up in an ovenproof glass baking dish and add 1/4 inch water.

In a large bowl, combine the apples, leeks, brown sugar, pecans, fennel seeds, orange juice, butter, orange zest, and ginger until well blended. Spoon the mixture evenly into the squash halves* and cover loosely with aluminum foil.

Bake 35 to 45 minutes, or until the squash is easily perforated with the tip of a fork and the apple mixture is tender. Serve immediately.

*The stuffing ingredients yield about 1 1/4 cups. You may have extra stuffing, depending upon the size of the squash and apples used. Bake the extra stuffing in the bottom of the pan along with the squash.

Source: The Onion Harvest Cookbook by Barbara Ciletti