Wednesday, October 19, 2016
JEAN'S APPLE-STUFFED ACORN SQUASH
1/4 cup raisins
2 acorn squash (about 4 inches in diameter)
1/4 cup butter, melted
2 Tablespoons sugar
1/4 teaspoon cinnamon
2 medium apples
2 Tablespoons butter
Cover raisins with warm water and soak 20 minutes - drain. Meanwhile preheat oven to 375 degrees. Cut acorn squash into quarters and remove seeds. Brush inside of each squash quarter with half of butter. Mix sugar and cinnamon. Sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.
While baking, cut apples into quarters and remove cores. Chop apples into 1/2 inch pieces. Combine remaining melted butter, apples, raisins and remaining cinnamon mixture in large bowl, mix well. Take squash from oven and top with equal amounts of apple mixture, making sure to scrape saucepan well. Return squash to oven and bake 30 to 35 minutes or until apples and squash are tender. Serve warm.