Recipe: Stuffed Acorn Squash with Apples and Pecans

STUFFED ACORN SQUASH WITH APPLES AND PECANS

3 acorn squash (1/2 lb each), halved lengthwise and seeded
4 tbsp butter, divided use
1 medium onion, chopped fine
1/4 cup chopped celery
Salt and ground black pepper (to taste)
1 tbsp peeled and minced ginger
2 cups tart(!) apples, peeled and chopped fine
1/4 tsp ground allspice
1 cup breadcrumbs
1/3 cup pecans, lightly toasted and chopped coarsely
1 large egg, beaten

Preheat the oven to 400 degrees F. Oil a large non-stick roasting pan.

If necessary, cut a thin slice from the bottom of a halved squash in order to make it stand level when stuffed. Place the squash skin side up in the prepared roasting pan.

Bake until the thickest part of the flesh is tender when pierced with a fork (about 45 minutes).

Heat 3/4 of the butter in a large skillet over medium heat. Add the onion, celery and a pinch of salt and pepper. Saute, stirring occasionally, until the onion is soft but not brown (about 5 minutes).

Add the ginger and apples. Saute, stirring often, for about 10 minutes. Stir in the allspice. Transfer to a bowl. Cool slightly.

Add the breadcrumbs and pecan. Add the egg. Toss lightly.

Reduce oven temperature to 350 degrees F.

Fill the squash halves with generous amounts of stuffing. Melt the remaining butter and drizzle over the squash. Cover.

Bake until the stuffing is heated through (about 30 minutes). Serve.

Makes 3 servings
Source: Joel Ehrlich