Acorn Squash Stuffed With Blueberries
- 2 Acorn Squash
- Salt and Pepper, to taste
- Cinnamon, to taste
- 1 small apple,peeled,cored and chopped medium fine
- 8 teaspoons brown sugar
- 4 teaspoons butter
- 1 1/2 cups fresh blueberries
- Preheat oven to 375.Cut squash in half lengthwise.Scoop out and discard seeds and strings.Cut a little slice from the bottom of each squash so it sits level.Sprinkle cut sides with salt,pepper,and cinnamon.Divide the chopped apple evenly among the squash halves.Sprinkle each with two teaspoons brown sugar and another shake of cinnamon.Dot each with 1 teaspoon butter.Place the squash halves in a shallow oven-proof dish and pour 1/2 inch of water around them.Cover with foil.Bake at 375 for 40 to 45 minutes or until tender when pierced with a fork.Remove the foil. Spoon an equal portion of berries into each squash half.Return to oven and bake uncovered for 10 minutes more.
acorn squash, salt, cinnamon, apple, brown sugar, butter, fresh blueberries
Taken from www.epicurious.com/recipes/member/views/acorn-squash-stuffed-with-blueberries-1203644 (may not work)