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.

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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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5 Responses to “Dirty Laundry for Dinner ? (Ropa Vieja recipe)”

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    1
    Robyn — June 29, 2008 at 2:56 pm

    I came here to read your Daring Bakers post, but was interested in this recipe. It sounds great and I have some plantains to use up, so I might try to make this soon!

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    2
    Stephanie — July 1, 2008 at 10:00 pm

    I MUST try this recipe! I have always been afraid of trying to make ropa vieja…I’m afraid it won’t taste as good as the stuff from back home.

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    3
    Jen — July 8, 2008 at 3:31 pm

    Steph – you should try it and let me know how authentic it tastes.

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    4
    laptops — January 4, 2012 at 5:50 pm

    sounds great and I have some plantains to use up.

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    5
    canciones nuevas — April 15, 2012 at 7:29 pm

    That sounds so delicious.

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