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Roasted Acorn Squash, Fig & Walnut Butte




Source of Recipe


S.F. Chronicle






Recipe Introduction


Acorn squash makes a pretty presentation when sliced into rings and given a filling.
Serves 4
PER SERVING: 415 calories, 5 g protein, 47 g carbohydrate, 26 g fat (7 g saturated), 23 mg cholesterol, 544 mg sodium, 7 g fiber.





List of Ingredients



• 1 cup chopped dried figs or prunes
  
• 1/2 cup chopped walnuts
  
• 3 tablespoons butter at room temperature
  
• 1 tablespoon brandy or rum
  
• 1 large acorn squash sliced into 4 1-inch-thick rings and seeded
  
• 2 tablespoons extra virgin olive oil
  
• 1 teaspoon salt
  
• 1 teaspoon cinnamon
  






Instructions



1. Preheat oven to 350°.
   
2. In a bowl, combine the figs, nuts, butter and brandy with a wooden spoon, creaming them together to make a paste.
   
3. Brush both sides of the squash with the olive oil.
   
4. Place on a baking sheet and sprinkle with the salt and the cinnamon.
   
5. Bake until the squash offers just a slight resistance when pierced with the tines of a fork, about 40 minutes.
   
6. Remove from the oven. Using your hands, divide the filling into fourths, packing it into balls.
   
7. Place one in the center of each squash round and shape it to fit. The center holes vary so one or two slices will have a slightly mounded filling, others a smooth one.
   
8. Return to the oven and continue to bake until the squash is tender and the edges golden, about 10 to 15 minutes longer.
   
9. To serve, slide a spatula under each ring and place on a dinner plate or platter.