Harvest Squash & Dried Plums
Try something different this Thanksgiving--baked acorn squash filled with dried plums, brown sugar, orange peel and ginger with make your family forget all about candied yams.
1 cup (about 6 ounces) pitted dried plums, coarsely chopped
1/3 cup orange juice
1 tablespoon packed brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
2 acorn squash (3/4 to 1 pound each)
Boiling water, as needed
1 tablespoon butter, melted
1/2 teaspoon salt
Heat oven to 350ºF. In small bowl, combine dried plums, orange juice, sugar, peel and ginger; set aside. Halve squash; remove seeds and membrane. Arrange squash cut sides down in 13 x 9-inch baking pan. Add 1/2 inch boiling water. Cover tightly with aluminum foil. Bake 20 minutes. Invert squash, brush with butter and sprinkle with salt; fill cavities equally with dried plum mixture. Bake, uncovered, 10 to 15 minutes longer or until squash is tender.
- % of Calories from Fat
- Total Fat