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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26 Responses to “Vanilla Peach Bourbon Jam”

  1. #
    1
    thecookingnurse — August 7, 2009 at 1:17 pm

    What a neat exchange! Your jam flavor sound delish!

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    2
    stephchows — August 7, 2009 at 1:43 pm

    oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend ๐Ÿ™‚ As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem ๐Ÿ™‚ As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!

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    3
    Jen — August 7, 2009 at 2:16 pm

    That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!

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    4
    Danielle Hawes — August 7, 2009 at 4:57 pm

    Ohhh I want to make this!!

  5. #
    5
    nutmegnanny — August 7, 2009 at 9:29 pm

    What a yummy jam! I bet it taste amazing:)

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    6
    Kevin — August 8, 2009 at 12:48 am

    I really like the sound of a peach jam with vanilla bean and bourbon!

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    7
    Jessica Segarra — August 10, 2009 at 2:56 am

    One day soon I really really want to make my own Jam! Yours looks fabulous!

  8. #
    8
    Kerstin — August 11, 2009 at 4:18 am

    Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!

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    9
    Anna — August 20, 2010 at 3:58 pm

    Thank you for the inspiration, it came out yummy!

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    10
    Christine — September 10, 2010 at 2:55 pm

    Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isnโ€™t it?

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    11
    Squeaky — October 3, 2010 at 7:09 pm

    It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!

  12. #
    12
    Dave — July 1, 2012 at 11:26 pm

    Just made this with some fantastic peaches. Wow, winning recipe.

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    13
    Amy — June 11, 2013 at 5:01 pm

    I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!

    • beantownbaker — June 11th, 2013 @ 8:20 pm

      So glad you enjoyed the recipe. I make this jam every year when peaches are in season.

  14. #
    14
    Aurora — August 6, 2013 at 11:56 am

    Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.

    • beantownbaker — August 6th, 2013 @ 6:28 pm

      So glad you enjoyed this! It’s one of my favorite jam recipes ever.

  15. #
    15
    Denise — August 28, 2013 at 9:36 am

    Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?

    • beantownbaker — August 28th, 2013 @ 1:35 pm

      That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…

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    16
    Gatorman — October 29, 2013 at 6:17 pm

    This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!

    • beantownbaker — October 29th, 2013 @ 6:22 pm

      This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!

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    Brighid45 — July 6, 2014 at 8:17 am

    This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away ๐Ÿ™‚ I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.

    • beantownbaker — September 2nd, 2014 @ 7:21 pm

      Great tip. Thanks!

  18. #
    18
    FancyApril — August 21, 2015 at 9:38 am

    I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!

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    19
    Linda Riccardo Henderson — June 17, 2016 at 9:10 pm

    I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site

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    20
    Scott Anderson — October 5, 2016 at 8:50 am

    Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…

  21. #
    21
    Dawn — July 9, 2017 at 9:14 pm

    Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.

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