Fall came without a warning in Virginia this year as usual. Our temperatures went from 80 to 60 overnight. When the weather cools down, I crave comfort food.
While at the grocery store last week, the acorn squash caught my eye. Of course I had no recipe in mind, but I just picked one up. My children were not eating with us that evening so I only bought one. We ate half of a squash each, quartered servings are probably enough for a child as a side dish.
When dinner was approaching I looked in my Joy of Cooking book and found the Apple and pear stuffed Acorn squash recipe. Of course not having all the ingredients I improvised. I cut the recipe in half as the recipe calls for two squash and I used only apples. I also forgot to add the rum as I had to leave for carpool and my husband was taking over. The best part was when they came of out the oven, I dolloped them with Land O Lakes Cinnamon Sugar Butter Spread. Have you tried it yet?
I was given a free sample coupon and my family has fallen in love with it. We use it on all types of toast. I recently even put some in a pan as I was making french toast. It is just a great short cut to add a little flavor to things.
I have 3 sets of coupons to give away for $1.50 each. (2 coupons) Just leave me a comment with your email telling me what you would try it on. I will then mail them to you. IF there is more than 3 I will randomly pick 3 winners. Also it would be great if you were a GFC follower too!
Baked Acorn Squash with Pear and Apple Filling from Joy of Cooking
2 medium acorn squash, halved and seeded
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced (just used more apple)
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
zest of 1 small orange (did not have)
1/4 tsp ground cinnamon
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional)
4 tsps of Cinnamon sugar Butter spread or to taste
Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.
Bake for 45 minutes.
Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.
In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).
Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes). Sprinkle with a tsp of salt.
Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture.
Bake until the squash is tender, About 15 minutes. Dollop a teaspoon of Cinnamon butter and let melt. 
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