With Thanksgiving coming up next week, here's another great fall recipe to try:

Acorn Squash with Apple-Cranberry Chutney

 

 

 

Serves 6

 

3 T. fresh cranberries

2 T. dark raisins

1 cup brandy or apple cider

3 acorn squash

1 T + 3t. butter (divided use)

1 cup diced onions

2 T. brown sugar

3 T. cider vinegar

2 T. apricot preserves (or orange marmalade)

4 tart green apples, cored, and diced

2 T. golden raisins

pinch ground cloves

pinch ground nutmeg

½ t. cinnamon

toasted slivered almonds for garnish (optional)

 

Soak dark raisins and cranberries overnight in brandy or cider.  The next day, pour off the brandy or cider and reserve.

 

Preheat oven to 350 degrees.  Split acorn squash stem to stem, remove seeds.  Place squash flesh side up in 13 x 9 x 2 pan.  Add ½ inch of water to the pan.  Put ½ t. butter in each squash half.   Bake for 45 minutes.

 

While the squash is baking sauté onions in 1 T. butter until translucent.  Add brown sugar, vinegar, preserves, and reserved brandy or cider.  Add diced apples and toss to coat.  Turn heat down to low, add golden raisins, and cranberry-raisin mixture.  Turn off the heat, and stir in cloves, cinnamon, and nutmeg.

 

Fill baked squash halves with the fruit mixture.  Bake at 350 degrees for 15 minutes.  Garnish with toasted almonds, if desired.

Adapted from a recipe by Michael Clark, Cleveland Plain Dealer Sunday Magazine, October 11, 1992