Gingered Pears In Acorn Squash

• 3 medium acorn squash
• 2 ripe red pears, chopped (about 3 cups)
• 1/2 cup firmly packed brown sugar
• 2 teaspoons minced fresh ginger
• 1/3 cup butter or margarine, melted
• 1/2 teaspoon hazelnut-flavored liqueur (optional)
• 1/2 cup chopped toasted hazelnuts*

1. Make a small cut into each squash; microwave at HIGH 1 to 2 minutes to ease halving squash. Cut squash in half crosswise; remove and discard seeds. Place squash, cut side up, in a 13" x 9" x 2" baking dish.
2. Combine pear, brown sugar, ginger, butter, and, if desired, liqueur; spoon evenly into squash halves. Add boiling water to a depth of 1/2" to dish. Cover and bake at 350u0b0 for 1 hour and 15 minutes or until squash is tender. Transfer squash to a serving dish; sprinkle with toasted hazelnuts.
3. *To remove hazelnut skins, cook hazelnuts with 1 teaspoon baking soda in boiling water 30 to 45 seconds. Drain nuts; rub with dish towel (skins come right off). Dry before toasting.

acorn squash, red pears, brown sugar, fresh ginger, butter, hazelnutflavored liqueur

Taken from www.myrecipes.com/recipe/gingered-pears-acorn-squash (may not work)