Acorn Squash With Compote Stuffing

• 1 acorn squash
• 34 cup dried cherries
• 34 cup dried apple
• 34 cup walnuts
• 1 cup Chardonnay wine
• 4 tablespoons dark brown sugar
• 12 teaspoon allspice
• 12 teaspoon nutmeg
• 14 teaspoon cinnamon
• 2 tablespoons butter
• 18 teaspoon salt

1. Preheat the oven to 425.
2. Cut ends off squash, then halve it and remove the seeds.
3. Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
4. In a sauce pan combine all remaining ingredients save the butter and salt.
5. Cook until the liquid reduces by at least half and thickens.
6. (Reduce further depending on your own tastes).
7. Stir in butter until completely melted and mixed through.
8. Taste and adjust with salt.
9. When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.

acorn, dried cherries, apple, walnuts, chardonnay wine, dark brown sugar, allspice, nutmeg, cinnamon, butter, salt

Taken from www.food.com/recipe/acorn-squash-with-compote-stuffing-112854 (may not work)