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BBQ'd Acorn Squash with a Brown Sugar Glaze and a Baked Apple Stuffing

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Ingredients

  • 1 halved and quartered acorn squash
  • 4 tablespoons of butter – (60ml)
  • Salt and Pepper
  • 1/4 cup of raisins – (60ml)
  • Brandy to cover
  • 1/4 cup brown sugar – (60ml)
  • 1/2 teaspoon nutmeg – (2.5ml)
  • 2 peeled, cored and thinly sliced Golden Delicious apples

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Preheat oven to 450°F (225°C)

Place the raisins in a bowl and submerge in brandy. Let the raisins soak for a minimum of 20 minutes.

Halve the acorn squash and then quarter it. Using a paring knife remove the seeds and scruff, then separate the melon from the rind much as you would do with a slice of melon. Place each quarter squash on a piece of tin foil. Generously lather the squash quarters in 2 tablespoons of room temp butter, a dash of cinnamon and nutmeg and take to the oven to bake until soft and tender. Place a quarter on top of its rind on a plate and position them beside the stove top for easy access.

Melt the remainder of the butter in a skillet. Add brown sugar and nutmeg. When the sugar has melted, add the apple slices. Turn the heat to low and slowly cook the apples until they are caramelized.

Add the raisins and brandy and flambé. Before the flames die, carefully spoon some sugared apple; brandy/raising sauce on top of each quarter of roasted squash.

Dig in!

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