Vintage Fruit Stuffed Squash
Attractive fruit-filled acorn squash will add the right touch to your next pork meal.
- 2 acorn squash (medium)
- 1 cup Vintage Fruit Sauce
- 1/2 cup walnuts, chopped
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 4 tablespoons butter or margarine
Preheat oven to 350°F.
Cut squash in half crosswise; remove seeds. Place cut-side down on greased shallow baking pan. Bake for 35 minutes.
In small mixing bowl, combine Vintage Fruit Sauce, walnuts and ginger; set aside.
Take squash out of oven; turn squash over, cut side up. Sprinkle with salt, and place a tablespoon of butter in each half. Spoon 1/4 of Vintage Fruit Sauce mixture into each squash half. Continue baking until tender, about 25 minutes.