Frank's Recipes! Blueberry Stuffed Acorn Squash

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Blueberry Stuffed Acorn Squash

2 Acorn Squash (about 1 1/2 lbs. each)
Salt and Freshly Ground Black Pepper to taste
Cinnamon to Taste
1 small Apple, peeled, cored and finely chopped
8 tsp. Brown Sugar
4 tsp. Butter
1 1/2 cups Fresh Blueberries

Preheat oven to 375-F degrees.

Cut squash in half lengthwise and scoop out seeds, discarding innards. If necessary, cut a small slice from the bottom of each halved portion of squash to keep it level while baking. Sprinkle the cut sides of the squash with salt and pepper; add cinnamon if desired.

Divide the chopped apple bits evenly between the squash halves. Sprinkle each with 2 tsp. brown sugar and a pinch of cinnamon. Dot each with 1 tsp. butter. Place squash in a shallow baking pan. Pour about * inch of water around the squash halves to keep them moist during cooking. Cover the baking pan with foil and bake for 45 to 50 minutes, or until the squash is tender when pierced with a fork.

Remove foil and pour equal portions of blueberries into the center of each squash. Return to the oven, uncovered, and bake for another 10 to 15 minutes. Serve warm with a main course of your choice.