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.
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!
Acorn Squash a little different
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (408g)|
|Recipe Makes: 8|
|Calories from Fat: 50 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 1025.9mg||27 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 55.6g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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