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Corn Squash filled with sauteed apples Recipe

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This recipe for Corn Squash filled with sauteed apples, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Thorne
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 acorn squash
1/4 cup golden or regular raisins
4 tbsp rum
2 tbsp butter
3 medium tart apples, peeled and cut into quarters
4 tbsp dark brown sugar
1/8 tsp each cinnamon, nutmeg and ground cloves
1/2 cup soft bread crumbs
1 tbsp melted butter
1/2 cup soft bread crumbs

Directions:
Directions:
Preheat oven to 350 degrees. Use a fork to puncture the skin of the acorn squash in several places. Place the squash in a shallow roasting pan and bake for 45 min to 1 hour, or until tender.
Meanwhile, combine the raisins and rum. Heat until very warm, then set aside.
When tender, cut the squash in half horizontally, scoop out the seeds and strings and discard them.
Slice the apple quarters. Melt the butter in the skillet add the apple slices and saute for 2 to 3 minutes. Add the brown sugar, rum, plumped raisins and spices. Cook for another minute.
Spoon the apple mixture into the squash. Stir the bread crumbs into juices remaining in the skillet, then spoon them over the apples. Brush flesh of squash with melted butter an bake for 15 minutes or until bread crumbs are browned. Serve with roast pork or poultry.

Number Of Servings:
Number Of Servings:
4

 

 

 

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