Butternut Squash Stuffed with Spiced Pears
03/04/04 04:02 PM
OK...I did a search first and did not see this posted yet.... I can't wait to try it. Let us know if you try it and if you made as is or made any adjustments to it.
Butternut Squash Stuffed with Spiced Pears Yield 2-4 Servings
This mixture of savory and sweet flavors could be either the main dish for the Main Course of the Meal or a distinguished side dish.
1 medium butternut squash or two small ones, (about 2 pounds) 1 teaspoon olive oil 1/2 onion finely chopped 2 pears cored and diced (some may need to peel as well) 1 Tablespoon apple juice 2 Tablespoons sweetener of choice (i.e. sugar, brownsugar, honey, maple syrup) 1 teaspoon fresh ginger root or 1/8 teaspoon dried ginger 1/8 teaspoon cinnamon pinch of all spice or cloves 2 Tablespoon roasted slivered almonds
1. Preheat oven to 350° 2. Wash the squash, cut it in half, and scoop out the seeds. Bake, cut side down, in a shallow baking pan until almost tender (about 40 minutes).
3. While the squash is baking, sauté the onion in the oil until transparent, then mix in the pears, apple juice, sweetener, ginger root, cinnamon, and allspice. Cook gently for three to four minutes. Spoon the filling into the scooped out hole in the center of the squash, and sprinkle with the slivered almonds. Return to the oven for about 10 more minutes or until the squash is tender.