Pear, Apple, and Cranberry-Stuffed Acorn Squash

BATON ROUGE, La. (WAFB) - This is a very simple recipe that makes a delicious and colorful side dish for any dinner. This stuffing is perfect for the fall and any upcoming holiday meals.

Prep Time: 1½ hours

Yields: 4 servings

Ingredients:

1 pear, peeled, cored and chopped into (¼-inch) pieces

1 apple, peeled, cored, and chopped into (¼-inch) pieces

½ cup dried cranberries

2 acorn squash

apple juice or boiling water

½ cup golden raisins

1 tsp ground cinnamon

2 tbsps melted butter or oil

salt and fresh ground pepper to taste

Method:

Preheat oven to 350°F.

Cut squash into half lengthwise and remove the pulp and seeds with a spoon.

In a large baking dish, add the squash halves, cut-side down. Pour ¼ inch of apple juice or boiling water into dish. Place the dish in the oven and bake 30 minutes.

In a large bowl, combine pear, apple, cranberries, golden raisins, cinnamon, butter, salt, and pepper to taste to make create a stuffing. Turn the halves over and stuff the center of each squash with the fruit mixture.

Return to oven and bake 30–45 minutes or until the squash and fruit are tender.