Acorn Squash With Compote Stuffing
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 acorn squash
- 3⁄4 cup dried cherries
- 3⁄4 cup dried apple
- 3⁄4 cup walnuts
- 1 cup Chardonnay wine
- 4 tablespoons dark brown sugar
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 2 tablespoons butter
- 1⁄8 teaspoon salt
directions
- Preheat the oven to 425.
- Cut ends off squash, then halve it and remove the seeds.
- Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
- In a sauce pan combine all remaining ingredients save the butter and salt.
- Cook until the liquid reduces by at least half and thickens.
- (Reduce further depending on your own tastes).
- Stir in butter until completely melted and mixed through.
- Taste and adjust with salt.
- When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.
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RECIPE SUBMITTED BY
I'm a HS humanities teacher and curriculum & instruction supervisor who loves to cook, ride my bike, and work out.