Acorn Squash With Compote Stuffing
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 acorn squash
- 177.44 ml dried cherries
- 177.44 ml dried apple
- 177.44 ml walnuts
- 236.59 ml Chardonnay wine
- 59.16 ml dark brown sugar
- 2.46 ml allspice
- 2.46 ml nutmeg
- 1.23 ml cinnamon
- 29.58 ml butter
- 0.61 ml 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.