Acorn Squash Stuffed With Pears, Cranberries and Pecans

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Acorn Squash Stuffed With Pears, Cranberries and Pecans

 

Recipe By :Betty Rosbottom Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 acorn squash (about 1 1/4 pounds each)

1 cup dried cranberries

2 pears -- ripe yet firm to

the touch (Bartletts work well)

4 tablespoons unsalted butter

4 teaspoons finely chopped peeled ginger

1 cup coarsely chopped pecans

4 teaspoons light brown sugar

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt -- plus more as needed

 

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 2 large

roasting pans), and fill pan or pans with 1/4-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 5

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

1/2-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. Makes 8 servings.

 

 

 

Source:

" DETROIT NEWS / November 16, 2000 "

 

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Per Serving (excluding unknown items): 82 Calories; 6g Fat (61.9% calories from

fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 119mg

Sodium. Exchanges: 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : When my cooking students ask me how I determine whether a restaurant is

good or not, I often reply, " It's all in the vegetables. " I explain that if a

chef pays attention to these side dishes, you can be certain the rest of the

menu will also be carefully prepared.

 

 

The same adage applies to home chefs. Show me the cook who presents beautifully

cooked vegetables, and I know the other dishes will be just as tempting.

 

 

I have a friend who is an excellent cook. I see her frequently at our Saturday

farmers market where she can't wait to share with me who has the best potatoes

or which stand has the tiny green beans, haricots verts. When we have dined at

her house, the food has been outstanding.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0