Delightful Stuffed Acorn Squash Recipe


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Apples, pears and raisins turn this classic fall squash into a real fruity treat. The sweetness of the fruit mixes with the brown sugar and spices for a perfect autumn dish. So sweet your kids will thing it's candy!

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  • 3-4 acorn squash, sliced in half
  • 3 tart apples, peeled, cored and diced
  • 3 pears, peeled, cored and diced
  • 1/4 C. orange juice
  • 1/4 C. raisins (optional)
  • 1/3 C. butter
  • 1/3 C. brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg

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Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 degrees for 45 minutes. Remove squash from water and set aside. Meanwhile, melt butter in a large saucepan and sauté apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.

The Skinny: Use your favorite sugar substitute.

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