Wednesday, November 3, 2010

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 - as seen on Apple a Day, originally from The All New, All Purpose Joy of Cooking - serves 4
Printable Recipe
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

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.


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.

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12 comments:

Fun and Fearless in Beantown said...

I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!

Michelle said...

WOW this looks so good! Thank you for this recipe!

Kelsey said...

I'm so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!

Daisy said...

what an awesome recipe!!! keeping it in mind.....

Rachel @ The Avid Appetite said...

This looks so delicious! I have an acorn squash sitting on my counter at home...

Megan said...

This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You're making me wish I had stuffed it instead though!

I linked to this recipe from Examiner. :)

We Love said...

This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!

Danny said...

These looks fantastic!! great post :)

Eliana said...

WOW - these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.

Melissa said...

hmm... is this something you think could be adapted for use with butternut squash? Obviously not really "stuffed". I have a butternut that I'm looking for something to do with...

Amy Kingman said...

Yum!!! :D

Nutmeg Nanny said...

What a delicious and tasty looking recipe! It just screams Fall!

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