Acorn Squash With Apple Stuffing (Serves 4)
- 2 acorn squash (1 1/4 lb.)
- 2 Tbsp. melted margarine
Halve the squashes and scoop out seeds and stringy interiors. Trim
undersides so halves will sit flat. Brush cut surfaces with melted
margarine and sprinkle with salt and cinnamon. Place in baking pan with
cut sides down. Put 1/2 cup water in pan, or enough to just cover the
bottom of pan. Bake squash 30 minutes in preheated 350~ oven.
- 1/4 cup raisins
- 1/4 cup sweet wine
- 3 medium apples
- 4 Tbsp. margarine
- 1/4 cup brown sugar
- 1 Tbsp. lemon juice
While squash is baking, soak raisins in wine to plump. Chop apples to
1/2 inch cubes, peeled or unpeeled. In small frying pan melt margarine
and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar
and lemon juice.
When squash has cooked 30 minutes, turn cut sides up. Drain raisins, add
to apple mixture. Then fill squash cavities. Cover and bake 20-30
minutes more or until tender.
Penina W. Freedenberg, Rockville, MD