ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingered Pears in Acorn Squash

Yield 6 servings

Ingredients

  • 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*

How to Make It

  1. 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.

  2. 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.

  3. *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.

Christmas with Southern Living 1999