Gingered Pears in Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Oxmoor House. Ingredients:
3 medium acorn squash |
2 ripe red pears, chopped (about 3 cups) |
1/2 cup firmly packed brown sugar |
2 teaspoons minced fresh ginger |
1/3 cup butter or 1/3 cup margarine, melted |
1/2 teaspoon hazelnut-flavored liqueur (optional) |
1/2 cup hazelnuts, chopped and toasted |
Directions:
1. Make a small cut into each squash; microwave at HIGH 1 to 2 minutes to ease halving squash.
2. Cut squash in half crosswise; remove and discard seeds. Place squash, cut side up, in a 13 x 9 x 2 baking dish.
3. Combine pear, brown sugar, ginger, butter, and, if desired, liqueur; spoon evenly into squash halves. Add boiling water to a depth of 1/2 to dish.
4. Cover and bake at 350° for 1 hour and 15 minutes or until squash is tender. Transfer squash to a serving dish; sprinkle with toasted hazelnuts.
5. *To remove hazelnut skins, cook hazelnuts with 1 teaspoon baking soda in boiling water 30 to 45 seconds. Drain nuts; rub with dish towel (skins come right off). Dry before toasting.
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