Fruity Acorn Squash

Acorn squash is cooked until tender, stuffed with a mixture of diced apple, chopped celery, golden raisins, brown sugar and pumpkin pie spice. Squash is returned to the microwave oven to finish cooking.

Ingredients -

1 Small Acorn Squash
1 Tart Apple, peeled and diced
1/4 cup Celery, chopped
2 tablespoons Golden Raisins
1 tablespoon Brown Sugar
1/4 teaspoon Pumpkin Pie Spice

Preparation:

1. Cut the acorn squash in half lengthwise and remove and discard seeds and membranes.

2. Place the squash cut side down in a greased 11-in. x 7-in. x 2-in. microwave-safe dish.

3. Microwave, uncovered, on high for 7 minutes or until almost tender.

4. Combine the apple, celery, raisins, brown sugar and pumpkin pie spice in a bowl.

5. Turn the squash over.

6. Fill the centers with the delicious apple mixture.

7. Cover and microwave for 4 or 5 minutes longer or until the squash and apple filling are tender.

8. Let stand for 3 minutes before serving.

Acorn Squash Tip

Selecting Winter Squash

Winter squash as a group should be solid, very firm to the touch. This variety of squash keeps stores remarkably well, up to 6 months in some cases, if kept in a cool dry location. Delicata and spaghetti squash should be used within 3 weeks of purchase and acorn squash should be used within 8 weeks for the sweetest flavor.

Acorn Squash Tip

Roasting Acorn Squash

For best results, cut the squash in half and remove the seeds and fibers. Brush the cavity of both halves with oil or butter and place cavity side down in a baking dish. Roast in a preheated 450-500 degree F. oven for at least 45 minutes. The longer the squash cooks the more water is cooked out and the natural juices begin to caramelize. This is desirable, but you need to keep an eye on the squash so it does not burn.

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