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Acorn Squash with Pear Stuffing

Yield Makes 4 servings


  • 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

How to Make It

  1. 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.

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

  3. 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.

  4. Bake at 350° for 15 to 20 minutes.

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