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Squash: Acorn Squash Stuffed w/Pears, Cranberries and Pecans

Source of Recipe

fooddownunder.com


List of Ingredients

4 acorn squash about 1 1/4 pounds each
1 cup dried cranberries
2 x pears ripe yet firm to the touch
4 tbl unsalted butter
4 tsp finely chopped peeled ginger
1 cup coarsely chopped pecans
4 tsp light brown sugar
2 tsp balsamic vinegar
1/2 tsp kosher salt plus more as needed



Recipe

Cut thin slices from both ends of squash and discard slices.

Halve squash (through middle, not stem ends) and scrape out and discard seeds and strings.
Place halves, cut sides down, in very large roasting pan (or use two large roasting pans), and fill pan or pans with 14-inch water.

Bake at 325 degrees on center rack until flesh is very tender when pierced with sharp knife, 50 to 60 minutes. Remove pan from oven and set aside.

Place cranberries in small bowl and cover with boiling water to soften for 5 minutes.

Drain well and pat dry. Peel pears, quarter and remove cores.

Cut into 12-inch dice.

Heat 2 tablespoons butter in large heavy skillet over medium heat.

When hot, add pears and saute, stirring, until pears are just softened and slightly golden, 3 minutes or slightly longer.

Pears should be tender but not mushy. Do not overcook.
Stir in drained cranberries, ginger, pecans and brown sugar, and cook, stirring, 1 minute more.
Sprinkle mixture with balsamic vinegar and 12 teaspoon 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 tablespoon remaining butter.
Divide filling evenly among halves. (Squash can be prepared 2 hours ahead. Cover with plastic wrap and leave at cool room temperature.)

To finish, return squash to oven and bake, uncovered, until heated through, 10 to 15 minutes or longer.
Serve warm.

VARIATION: Very, very good. Made with half quice and half apples, replacing the pears in the original. Cook the quince for 2-3 minutes. Add the apples and cook for 2-3 minutes longer. Not all that 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, that I doubt that I'll try a version with pears.