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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16 Responses to “Strawberry Champagne Layer Cake”

  1. #
    1
    Sabina — December 20, 2013 at 1:34 pm

    it looks delicious!

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    2
    Tracy | Pale Yellow — December 21, 2013 at 4:48 pm

    Beautiful cake! I can’t get over the ending either, too soon!

    • beantownbaker — December 26th, 2013 @ 10:56 am

      Right! It happens every year, but I feel like this year flew by especially quickly.

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    3
    Megan {Country Cleaver} — December 22, 2013 at 7:06 pm

    Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!

    • beantownbaker — December 26th, 2013 @ 10:58 am

      Happy Holidays to you too!

  4. #
    4
    Nutmeg Nanny — December 23, 2013 at 10:13 pm

    This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!

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    Shannon — December 27, 2013 at 3:11 pm

    definitely perfect for new years! i can’t believe this year is almost over, either- crazy!

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    Jennifer Essad — December 30, 2013 at 3:12 pm

    this is perfect for our holiday-the Florida strawberries have been so sweet – thank you

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      I wish I lived somewhere where the strawberry season was longer than a few weeks…

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    Jennifer Essad — December 30, 2013 at 3:16 pm

    I was just thinking, what if we made this w/pink champagne?

    • beantownbaker — January 2nd, 2014 @ 1:30 pm

      I think it would be great with pink champagne!

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    Jennifer Essad — January 2, 2014 at 1:40 pm

    I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.

    • beantownbaker — January 4th, 2014 @ 10:38 am

      Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.

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    9
    sell my car bristol — January 29, 2014 at 1:21 am

    Woah, thanks a bunch for sharing!

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    10
    Jason — April 2, 2016 at 10:21 pm

    I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!

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    Breda Fuller — December 27, 2016 at 4:58 pm

    This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!

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