Date: Mon, 04 Oct 93 07:43:24 PDT
From: Julia Eulenberg (email@example.com)
Laurel's Kitchen has a recipe which I like very much.
STUFFED ACORN SQUASH
1/2 c. cranberries (she calls for fresh; I've used reconstituted dry)
1 small apple, chopped in 3/4-inch pieces
1/4 c. chopped raisins
Juice and grated peel of 1 small orange
1-1/2 T honey
I've tried this by precooking on stove and stuffing into squash before
serving or by baking with squash. Esp. if using dried cranberries, it
works better to precook and poor; otherwise, they redry. So, bake the
squash at 350F 1/2 hour face down in water, 2nd half hour upright stuffed or
unstuffed, and serve. A great hit, and pretty too. Two people commented
at a dinner party that if they'd been served squash that way as a kid,
they would have eaten it!