Acorn Squash Stuffed with Autumn Fruit Compote
If you’re looking for a unique and awesome side dish for Thanksgiving, look no further. If you’re not looking for a Thanksgiving side dish, add this squash to your meal plan for the week. Because this squash is awesome.
It honestly reminds me of my favorite Depths of Fall Pie. Both have all the flavors of fall mixed into one dish. I made this the other day because I grabbed some beautiful acorn squash at the farmers market. I came home and headed where I always go when I need a recipe, my Google Reader.
I think the squash I got were pretty big because I ended up only having enough filling for 3 of the halves. And I can’t imagine one of those halves being a side dish. I ate one half for lunch and was full all afternoon.
The other two halves were cut into quarters for a more reasonable amount of food for a side dish. So when you do make this and you’re shopping for squash, keep in mind that you want to serve a half of a squash per person. It’s a lot easier to scoop out the awesomeness when you have a half instead of a quarter.
Three Years Ago: Gnocchi with Shrimp and Asparagus
Acorn Squash Stuffed with Autumn Fruit Compote
Yield: 4
Ingredients:
2 medium acorn squash, halved and seeded
1 large apple, peeled, cored, and diced
1 ripe pear, peeled cored, and diced
1/2 medium red onion, diced
1/3 cup dried cranberries
2 Tbsp maple syrup
zest of one orange
1 tsp dried sage
1/2 tsp freshly-grated nutmeg
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 Tbsp olive oil
1/4 cup freshly-squeezed orange juice
1 Tbsp bourbon
1/3 cup walnuts, coarsely chopped
Directions:
Preheat oven to 325 degrees F.
Place squash cut side down in a baking dish. Add hot water until it is 1/4 inch deep. Bake for 40 minutes.
Meanwhile, in a large bowl, mix all ingredients except the olive oil, orange juice, and bourbon.
In a large skillet over medium heat, heat the olive oil. Add apple mixture and cook until the fruit begins to brown, about five minutes.
Stir in the orange juice and bourbon and simmer until the fruit is tender, about eight minutes.
Remove the squash from the oven, our the water from the pan, and turn squash cut side up.
Fill the squash with the apple mixture. Sprinkle walnuts on top. Bake 15 minutes more.
Recipe as seen on Apple a Day, originally from The All New, All Purpose Joy of Cooking
Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.
This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.
HAppy to be your 705th follower!!!
These cupcakes are wonderful…ciao Flavia
Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!
You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!
Wow, what a great idea. Looks delicious!
Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).
most favorites of all time! wow!
What a great idea to use the signature ingredient in a cupcake. these look perfect.
Yum! I love that you topped it with crystallized ginger…one of my favorites!
I love everything about this recipe. What a great post!
These look amazing!!!!
It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!
These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!