Recipe - Stuffed Acorn Squash Wapples And Pecans

3 Acorn Squash (1 /2 pound @)
Halved Lengthwise & Seeded
4 tablespoon Butter
1 md Onion, Chopped Fine
One fourth cup Celery, Chopped
Salt
Pepper
1 tablespoon Ginger, Peeled & Minced
2 cup TART(!) Apples, Peeled &
Chopped Fine
One fourth teaspoon Allspice, Ground
1 cup Breadcrumbs
1/3 cup Pecans, Lightly Toasted &
Chopped Coarsely
1 lg Egg, Beaten

Preheat the oven to 400 degrees. If necessary, cut a thin slice from the
bottom of a halved squash in order to make it stand level when stuffed. Oil
a large nonstick roasting pan. Place the squash skin side up in the pan.
Bake until the thickest part of the flesh is tender when pierced with a
fork (about 45 minutes). Heat Three fourths of the butter in a large skillet over
medium heat. Add the onion, celery and a pinch of salt and pepper. Saute,
stirring occasionally, until the onion is soft but not brown (about 5
minutes). Add the ginger and apples. Saute, stirring often, for about 10
minutes. Stir in the allspice. Transfer to a bowl. Cool slightly. Add the
breadcrumbs and pecan. Add the egg. Toss lightly. Reduce oven temperature
to 350 degrees. Fill the squash halves with generous amounts of stuffing.
Melt the remaining butter and drizzle over the squash. Cover. Bake until
the stuffing is heated through (about 30 minutes). Serve.

Posted to EATL Digest 07 Sep 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Sat, 7 Sep 1996 10:33:35 0800