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STUFFED ACORN SQUASH
INGREDIENTS:
 | 2 acorn squash, cut in half & seeds removed |
| 2 Tbsp butter, melted |
| Salt to taste |
| Cinnamon to taste |
| 1/2 cup water |
STUFFING:
| 1/4 cup raisins |
| 1/4 cup sweet wine |
| 3 apples, cored |
| 4 Tbsp butter or margarine |
| 1/4 cup brown sugar |
| 1 Tbsp fresh lemon juice |
DIRECTIONS: Trim the bottom of the squash so each piece sits flat. Brush each with melted butter & sprinkle with salt & cinnamon. Place in a baking pan cut side down & add 1/2 cup water. Bake at 350 F (176.67 C) for 30 minutes. Meanwhile soak raisins in wine to plump them up. Chop the apple to 1/2 inch cubes. Melt butter in a skillet & add the apples. Cook 3-5 minutes or until slightly wilted. Stir in lemon juice. When squash has cooked 30 minutes remove & turn them over. Drain the raisins & add to the apple mixture, mixing well. Fill the squash cavities, cover & bake for 20-30 minutes or until squash is tender.
SERVES: 4
STUFFED ACORN SQUASH