- 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
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.