Acorn Squash Stuffed With Pears (Or Quice And Apples), Cranberries And Pecans Recipe



  1. 4 x acorn squash about 1 1/4 pounds each
  2. 1 c. dry cranberries
  3. 2 x pears ripe yet hard to the touch
  4. 4 Tbsp. unsalted butter
  5. 4 tsp finely minced peeled ginger
  6. 1 c. coarsely minced pecans
  7. 4 tsp light brown sugar
  8. 2 tsp balsamic vinegar
  9. 1/2 tsp kosher salt plus more as needed


  1. Tested 12/8/01.
  2. Very, very good.
  3. Made with half quice and half apples, replacing the pears in the original.
  4. Cook the quince for 2-3 min.
  5. Add in the apples and cook for 2-3 min longer.
  6. Not all which sweet; you might want to increase the sugar if not using pears.
  7. Might want to cut down on the pecans a bit.
  8. This is so good with the quince, which I doubt which I'll try a version with pears.
  9. Cut thin slices from both ends of squash and throw away slices.
  10. Halve squash (through middle, not stem ends) and scrape out and throw away seeds and strings.
  11. Place halves, cut sides down, in very large roasting pan (or possibly use two large roasting pans), and fill pan or possibly pans with 14-inch water.
  12. Bake at 325 degrees on center rack till flesh is very tender when pierced with sharp knife, 50 to 60 min.
  13. Remove pan from oven and set aside.
  14. Place cranberries in small bowl and cover with boiling water to soften for 5 min.
  15. Drain well and pat dry.
  16. Peel pears, quarter and remove cores.
  17. Cut into 12-inch dice.
  18. Heat 2 Tbsp.
  19. butter in large heavy skillet over medium heat.
  20. When warm, add in pears and saute/fry, stirring, till pears are just softened and slightly golden brown, 3 min or possibly slightly longer.
  21. Pears should be tender but not mushy.
  22. Don't overcook.
  23. Stir in liquid removed cranberries, ginger, pecans and brown sugar, and cook, stirring, 1 minute more.
  24. Sprinkle mix with balsamic vinegar and 12 tsp.
  25. salt and cook and stir 1 minute more.
  26. Remove from heat.
  27. Remove squash halves from pan.
  28. Pour out water and pat pan dry.
  29. Return squash, cut sides up, to pan.
  30. Salt cavity of each well and dot with 14 Tbsp.
  31. remaining butter.
  32. Divide filling proportionately among halves.
  33. (Squash can be prepared 2 hrs ahead.
  34. Cover with plastic wrap and leave at cold room temperature.)
  35. To finish, return squash to oven and bake, uncovered, till heated through, 10 to 15 min or possibly longer.
  36. Serve hot.