Categories: Vegetables- Squash
Ingredients
- 2 acorn squash, cut in half lengthwise and seeded
- 2 Rome apples, cored and chopped with skins
- 2 Tbsp. finely chopped leeks
- 1/4 cup brown sugar
- 1/4 cup pecan pieces
- 1 1/2 tsp. crushed fennel seeds
- 1/4 cup orange juice
- 1/4 (1/2 stick) cup butter, melted
- 1 Tbsp. shredded orange zest
- 1/2 tsp. ginger
Directions
- Preheat oven to 375 degrees.
- Place the squash cut side up in an ovenproof glass baking dish and add 1/4 inch water.
- In a large bowl, combine the apples, leeks, brown sugar, pecans, fennel seeds, orange juice, butter, orange zest, and ginger until well blended. Spoon the mixture evenly into the squash halves and cover loosely with aluminum foil.
- Bake 35 to 45 minutes, or until the squash is easily perforated with the tip of a fork and the apple mixture is tender. Serve immediately.
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Note: The stuffing ingredients yield about 1 1/4 cups. You may have extra stuffing, depending on the size of the squash and apples used. Bake the extra stuffing in the bottom of the pan along with the squash.