Gingered Pears in Acorn Squash

Oxmoor House
6 servings


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3 medium acorn squash
2 ripe red pears, chopped (about 3 cups)
1/2 cup firmly packed brown sugar
2 teaspoons minced fresh ginger
1/3 cup butter or margarine, melted
1/2 teaspoon hazelnut-flavored liqueur (optional)
1/2 cup chopped toasted hazelnuts*


Make a small cut into each squash; microwave at HIGH 1 to 2 minutes to ease halving squash. Cut squash in half crosswise; remove and discard seeds. Place squash, cut side up, in a 13" x 9" x 2" baking dish.

Combine pear, brown sugar, ginger, butter, and, if desired, liqueur; spoon evenly into squash halves. Add boiling water to a depth of 1/2" to dish. Cover and bake at 350° for 1 hour and 15 minutes or until squash is tender. Transfer squash to a serving dish; sprinkle with toasted hazelnuts.

*To remove hazelnut skins, cook hazelnuts with 1 teaspoon baking soda in boiling water 30 to 45 seconds. Drain nuts; rub with dish towel (skins come right off). Dry before toasting.

Created date

October 2003