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

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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.

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4 Responses to “Colorful Shrimp and Quinoa Salad”

  1. #
    1
    Cindy — December 10, 2013 at 8:41 am

    Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.

    I enjoy reading your recipes and have tried quite a few to great success.

    Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:57 pm

      Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.

      The winters are ruthless in MA for sure!

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    2
    Cindy — December 10, 2013 at 5:21 pm

    Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.

    But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.

    Sorry to be such a pain in the patootie.

    • beantownbaker — December 11th, 2013 @ 7:46 am

      Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.

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