Acorn Squash With Compote Stuffing

One night I was cooking for a friend who had me over for dinner the night before. He served two of my favorite veggies -- broccoli and sweet potatoes. As it turns out, they were all I had in my house as well. Feeling like I couldn't serve the same to him the very next night, I hit the local veggie stand, not really knowing what I wanted. When I walked in, I saw the acorn squash piled high. Then I saw a bin of various dried fruits. The rest was improvisation. Feel free to play with the kinds of fruits, nuts and seasonings. The next time I make this I'll add some onions to give it a chutney flavor. Note that all these measurements are approximations. Adjust for your own tastes.

• Ready In: 55 mins
• 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

1. Preheat the oven to 425.
2. Cut ends off squash, then halve it and remove the seeds.
3. Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
4. In a sauce pan combine all remaining ingredients save the butter and salt.
5. Cook until the liquid reduces by at least half and thickens.
6. (Reduce further depending on your own tastes).
7. Stir in butter until completely melted and mixed through.
8. Taste and adjust with salt.
9. When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.