Stuffed Acorn Squash

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Stuffed Acorn Squash Ingredients

-- INGREDIENTS --	1/4 cup spiced rum (i.e. Captain Morgan's)
4 acorn squash (or butternut or a small pumpkin)	1/2 cup chopped pecans or walnuts
-- STUFFING --	1/2 cup golden raisin
4 large tart apples	1/2 cup Crasin (semidried cranberries)
2 bosc or firm pears	1 teaspoon cinnamon
1 Tbs sugar (about)	1/2 teaspoon Fresh ground nutmeg (to taste)
1 Tbs dark brown sugar	1/4 teaspoon Allspice (to taste)
1 Tbs honey or maple syrup

Instructions for Stuffed Acorn Squash

Directions
Skin, core and dice the apples and pears. Mix with the remaining ingredients. Adjust seasoning to taste. Let sit overnight!
Stuffing the squash
Cut acorn squash (or butternut squash or small pumpkin) in half. Clean out seed.
With a knife, score the inside or pike with fork several times.
Rub with extra rum, add a bit of salt and pepper and add stuffing.
Cook
Add a pad of butter to the top (I also added a but more rum).
Cook indirect at 450 to 500 degrees for about an hour or until squash meat is tender.
Scoop out stuffing and meat and serve!


Main Ingredient: SquashCuisine: American

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