Baked Acorn Squash with Apple-Pear Stuffing

Acorn squash can sometimes be bland, and its texture is not as creamy as butternut. But it makes a terrific vehicle for this apple-pear stuffing and is perfect for fall. We got some acorn squash this week from the Colvins, and this is what we did with it. If you just want to bake or roast a winter squash, follow the same procedure minus the stuffing directions (you can also raise the temperature and bake it for less time; winter squash are very forgiving). We found that this reheated well, too--the flavors were even better on day two!

Baked Acorn Squash with Apple-Pear Stuffing
~Joy of Cooking, 1997 edition

• 2 medium acorn squash, halved and seeded
  
• 2 large apples, peeled, cored, and diced
• 1 ripe pear, peeled, cored, and diced
• 1/4 c. raisins
• 2 T. brown sugar
• grated zest of 1 small orange
• 1/4 t. cinnamon
• 1/8 t. nutmeg
• 2 T. butter
• 1/4 c. apple cider or orange juice (use the juice from the orange you zested)

1. Preheat oven to 325 degrees. Place squash, cut-sides down, in a baking dish and fill the bottom with 1/4-1/2 inch of water. Bake squash for 45 minutes.
2. Mix apples, pear, raisins, brown sugar, zest, and spices in a medium bowl.
3. Heat butter in a large skillet over medium heat. Add the fruit mixture and cook until the fruit browns slightly--about 5 minutes. Stir in juice and cook for another 8-10 minutes, or until fruit is tender (but not falling apart). 
4. When squash have baked for about 45 minutes, remove from oven and pour off water from pan. Place squash cut-side up and fill cavities with fruit mixture, mounding it up a little if necessary. Bake for another 15-20 minutes or until squash is tender.

 ~4-6 servings, depending on how big your squashes are