This squash is so simple to prepare and is absolutely bursting with amazing autumn flavors. It’s pretty good for you and it makes your house smell wonderful as it cooks. I ate every last bit I could scrape from mine. I served it with five-spice pork tenderloin, but it would make a great meal all on its own. I know I’ll be making it again, and probably soon. I hope you’ll make it too!
2 medium acorn squash, halved and seeded
1 large apple, peeled, cored, and diced
1 ripe pear, peeled cored, and diced
1/2 medium red onion, diced
1/3 c. dried cranberries
2 TBSP maple syrup
zest of one orange
1 tsp. dried sage
1/2 tsp. freshly-grated nutmeg
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
2 TBSP olive oil
1/4 c. freshly-squeezed orange juice
1 TBSP bourbon
1/3 c. walnuts, coarsely chopped
1. Preheat oven to 325 degrees F.
2. Place squash cut side down in a baking dish. Add hot water until it is 1/4 inch deep. Bake for 40 minutes.
3. Meanwhile, in a large bowl, mix all ingredients except the olive oil, orange juice, and bourbon.
4. In a large skillet over medium heat, heat the olive oil. Add apple mixture and cook until the fruit begins to brown, about five minutes.
5. Stir in the orange juice and bourbon and simmer until the fruit is tender, about eight minutes.
6. Remove the squash from the oven, our the water from the pan, and turn squash cut side up.
7. Fill the squash with the apple mixture. Sprinkle walnuts on top. Bake 15 minutes more.