Acorn Squash with Pear Stuffing

Southern Living
Makes 4 servings


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2 acorn squash
2 tablespoons butter or margarine
1 small onion, chopped
2 medium pears, peeled and chopped
2 tablespoons light brown sugar
2 tablespoons bourbon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 cups orange juice
3/4 cup sugar


Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.

Bake, covered, at 400° for 45 minutes. Drain. Return squash halves to dish, cut side up. Set aside.

Melt butter in a large skillet over medium heat; add onion, and cook, stirring occasionally, 20 minutes. Add pear and next 5 ingredients; cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.

Bake at 350° for 15 to 20 minutes.

Bring orange juice to boil in a small saucepan. Stir in sugar, and boil 10 minutes. Serve over squash.

Created date

December 2001