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

Make It

HEAT oven to 375°F.

CUT thin slice off rounded side of each squash half to prevent it from tipping over. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.

COMBINE fruit and nuts in medium bowl. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining butter.

BAKE 1 hour or until squash is tender. Cut in half.

Kraft Kitchens Tips

Substitute
Substitute a Granny Smith apple for the pear.
Make Ahead
Squash shells can be filled with fruit mixture ahead of time. 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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