Recipe: Stuffed Acorn Squash (using cranberries, apple and raisins)

STUFFED ACORN SQUASH

"A great hit, and pretty too. Two people commented at a dinner party that if they'd been served squash that way as a kid, they would have eaten it!"

Acorn squash, halved, seeds removed
FOR THE STUFFING:
1/2 cup cranberries (she calls for fresh; I've used reconstituted dried)
1 small apple, chopped in 3/4-inch pieces
1/4 cup chopped raisins
Juice and grated peel of 1 small orange
1 1/2 Tbsp. honey
Dash salt

Combine the ingredients for the stuffing; set aside.

Bake the squash at 350 degrees F for 30 minutes face down in a little water, then 30 minutes upright or until tender (stuffed or unstuffed).*

*"I've tried this by precooking the squash on stove and stuffing the squash before serving or by baking the stuffing with squash. If using dried cranberries, it works better to precook the squash and stuff after cooking, otherwise, the cranberries may become dry again." - Julia

Source: Julia Eulenberg 1993, adapted from: Laurel's Kitchen by Laurel Robertson, 1978