Thursday, October 20, 2011

JOHN CHUCKMAN'S BAKED ACORN SQUASH STUFFED WITH FRUIT


CHUCKMAN’S SPECIAL BAKED ACORN SQUASH

A truly beautiful and tasty dish.

INGREDIENTS

1 large Acorn Squash – cut in half and remove seeds
Butter or Margarine – enough to generously coat insides of Squash with a bit to spare
Salt - to taste
Cinnamon – at least 2 Tablespoons
Apples – Granny Smith - 1 or 2 depending on size of Squash and Apples
   cut into eighths and cored – you are going to stuff the Squash with 
   them and you want a generous pile to start since they cook down
Cranberries – frozen or fresh whole – about a small handful
Raisins – Golden – about a small handful
Jam – any red fruit jam or use Swedish Loganberry Preserve – at least 4 Tablespoons

METHOD

Butter all inside surface of Squash. Reserve some Butter for last step. Lightly Salt and sprinkle with Cinnamon, reserving a little Cinnamon for use when Squash is all stuffed.

Cut Apples and core – peel if you prefer. Arrange them inside the Squash generously. Then add Cranberries, Raisons, and top with Jam. Sprinkle remaining Cinnamon over top. Place little dabs of butter over fruit.

Bake in a 350 degree oven in a baking dish uncovered. Bake until top is getting golden with touches of brown – usually about an hour.

VARIATIONS  

Nuts – walnuts or pecans – are delicious additions. Add them – chopped – over top in last ten minutes or so of cooking.

Currents are a nice alternative to raisins.

You may also use Brown Sugar either instead of or in addition to Jam if you like more sweet.