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Squash: Acorn Squash With Apple Stuffing

Source of Recipe

Penina W. Freedenberg


List of Ingredients

2 acorn squash (1 1/4 lb.)
2 Tbsp. melted margarine
salt
cinnamon

STUFFING:
1/4 cup raisins
1/4 cup sweet wine
3 medium apples
4 Tbsp. margarine
1/4 cup brown sugar
1 Tbsp. lemon juice



Recipe

Halve the squashes and scoop out seeds and stringy interiors. Trim undersides so halves will sit flat. Brush cut surfaces with melted margarine and sprinkle with salt and cinnamon. Place in baking pan with cut sides down. Put 1/2 cup water in pan, or enough to just cover the bottom of pan. Bake squash 30 minutes in preheated 350~ oven. While squash is baking, soak raisins in wine to plump. Chop apples to 1/2 inch cubes, peeled or unpeeled. In small frying pan melt margarine and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar and lemon juice. When squash has cooked 30 minutes, turn cut sides up. Drain raisins, add to apple mixture. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.

YIELD: 4 Servings