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Main dishes

Fruity Acorn Squash Bake

Fruity Acorn Squash Bake recipe
photo by:kraft
CRAZY DELICIOUS!!! Wow. What a winner. Will be a new Thanksgiving tradition.
posted by
dsente
on 11/23/2009
time
prep:
15 min
total:
1 hr 15 min
servings
total:
8 servings
Magazine Acquisition

what you need

2
medium  acorn squash, halved lengthwise, seeded
2
Tbsp.  butter or margarine, melted
1
can   (8 oz.) pineapple chunks, drained, finely chopped
1
medium  pear, peeled, cut into 1/2-inch pieces
1/2
cup  dried cranberries
1/3
cup  PLANTERS Slivered Almonds, toasted
1
Tbsp.  honey
2
Tbsp.  brown sugar

Make It

PREHEAT oven to 375°F. Cut a thin slice off bottom of each squash half to keep it from rolling; discard slices. Remove and discard seeds. Place squash halves in foil-lined baking pan; brush insides lightly with butter.

COMBINE fruit and almonds in medium bowl. Add honey and brown sugar; mix lightly. Spoon evenly into hollowed-out squash halves. Brush filling with remaining butter.

BAKE 1 hour or until squash is tender. Cut each squash in half again to serve.

Kraft Kitchens Tips

Substitute
For variety, substitute a Granny Smith apple for the pear.
Make Ahead
Fill squash halves with fruit mixture as directed; cover and refrigerate up to 24 hours. Remove from refrigerator about 1-1/2 hours before serving. Let stand at room temperature 20 min., then uncover and bake as directed.
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