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Acorn Squash Stuffed With Pears (Or Quice And Apples), Cranberries And Pecans Recipe
Add a photoServings: 8
Ingredients
- 4 x acorn squash about 1 1/4 pounds each
- 1 c. dry cranberries
- 2 x pears ripe yet hard to the touch
- 4 Tbsp. unsalted butter
- 4 tsp finely minced peeled ginger
- 1 c. coarsely minced pecans
- 4 tsp light brown sugar
- 2 tsp balsamic vinegar
- 1/2 tsp kosher salt plus more as needed
Directions
- Tested 12/8/01. Very, very good. Made with half quice and half apples, replacing the pears in the original. Cook the quince for 2-3 min. Add in the apples and cook for 2-3 min longer. Not all which sweet; you might want to increase the sugar if not using pears. Might want to cut down on the pecans a bit. This is so good with the quince, which I doubt which I'll try a version with pears.
- Cut thin slices from both ends of squash and throw away slices.
- Halve squash (through middle, not stem ends) and scrape out and throw away seeds and strings.
- Place halves, cut sides down, in very large roasting pan (or possibly use two large roasting pans), and fill pan or possibly pans with 14-inch water.
- Bake at 325 degrees on center rack till flesh is very tender when pierced with sharp knife, 50 to 60 min. Remove pan from oven and set aside.
- Place cranberries in small bowl and cover with boiling water to soften for 5 min.
- Drain well and pat dry. Peel pears, quarter and remove cores.
- Cut into 12-inch dice.
- Heat 2 Tbsp. butter in large heavy skillet over medium heat.
- When warm, add in pears and saute/fry, stirring, till pears are just softened and slightly golden brown, 3 min or possibly slightly longer.
- Pears should be tender but not mushy. Don't overcook.
- Stir in liquid removed cranberries, ginger, pecans and brown sugar, and cook, stirring, 1 minute more.
- Sprinkle mix with balsamic vinegar and 12 tsp. salt and cook and stir 1 minute more. Remove from heat.
- Remove squash halves from pan. Pour out water and pat pan dry.
- Return squash, cut sides up, to pan. Salt cavity of each well and dot with 14 Tbsp. remaining butter.
- Divide filling proportionately among halves. (Squash can be prepared 2 hrs ahead. Cover with plastic wrap and leave at cold room temperature.)
- To finish, return squash to oven and bake, uncovered, till heated through, 10 to 15 min or possibly longer.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 96 | 47% |
| Total Fat 11.19g | 14% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 7mg | 0% |
| Potassium 666mg | 19% |
| Total Carbs 27.87g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.53g | 4% |
| Protein 2.26g | 4% |
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