Acorn Squash with Apple Raisin Stuffing Recipe
Ingredients
| Acorn squash | 1 Large, pounded | |
| Nutmeg for sprinkling and salt to taste | ||
| Plain breadcrumbs | 1 Cup (16 tbs) | |
| Melted butter | 1 Tablespoon | |
| 1 tart apple, peeled and grated | ||
| Raisins | 1/4 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| Nutmeg | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Apple juice or water | ||
Directions
Preheat the oven to 375° F.
Cut the squash into quarters; scoop out the seeds.
Sprinkle the cut surfaces lightly with nutmeg and salt.
Mix together the remaining ingredients.
Add apple juice or water, 1 teaspoon at a time, until the stuffing just holds together when pressed.
Stuff the squash quarters, mounding the stuffing to use all of it.
Push down any visible raisins, since they tend to overbrown.
Put the quarters into a baking pan with 1/2 inch of water in the bottom.
Bake until tender, 45 minutes to 1 hour, without replacing evaporated water.
Should the tops get too brown, cover the pan loosely with foil.
(If the foil is sealed, the squash will steam rather than bake; baking gives a much nuttier flavor.)
Cut the squash into quarters; scoop out the seeds.
Sprinkle the cut surfaces lightly with nutmeg and salt.
Mix together the remaining ingredients.
Add apple juice or water, 1 teaspoon at a time, until the stuffing just holds together when pressed.
Stuff the squash quarters, mounding the stuffing to use all of it.
Push down any visible raisins, since they tend to overbrown.
Put the quarters into a baking pan with 1/2 inch of water in the bottom.
Bake until tender, 45 minutes to 1 hour, without replacing evaporated water.
Should the tops get too brown, cover the pan loosely with foil.
(If the foil is sealed, the squash will steam rather than bake; baking gives a much nuttier flavor.)
Chef
