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Ingredients
| acorn squash: 1 |
| dried cherries (chopped): 3/4 cup |
| dried apples: 3/4 cup |
| walnuts (chopped): 3/4 cup |
| chardonnay wine: 1 cup |
| dark brown sugar (packed): 4 Tbl |
| allspice: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| salted butter: 2 Tbl |
| salt: 1/8 tsp |
Acorn Squash With Compote Stuffing
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
2 serving(s)
Tags
- 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.