Acorn Squash Stuffed with Autumn Fruit Compote

Exquisite. That was the word M used to describe this delicious side dish. Exquisite. Now that's a compliment to make any cook swoon!

It's simple to prepare and full of 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 and so did M. We absolutely loved this served with five-spice pork tenderloin. I know I'll be making it again, and probably soon. I hope you'll make it too!

Exquisite. Yeah. I'd have to agree.


Acorn Squash Stuffed with Autumn Fruit Compote
adapted from The All New, All Purpose Joy of Cooking

Ingredients:
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

Directions:
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.

One year ago: an absolutely fantastic baked whole-wheat penne with roasted vegetables