Stuffed Acorn Squash

• 3 acorn squash
• 1/2 cup port
• 6 tablespoons butter
• 12 prunes, chopped
• 1 teaspoon grated orange rind
• 1 teaspoon grated lemon rind
• 1/2 teaspoon ground ginger
• 1 cup cooked chestnuts, chopped
• 3 apples, peeled, cored and quartered
• 2 tablespoons brown sugar

1. Cut the squash in half horizontally.
2. Use a spoon to scrape out the seeds.
3. Carefully trim each half so it sits level.
4. With a fork liberally prick the inside of each squash.
5. Sprinkle each with 1 teaspoon of port, rub each with half a tablespoon of butter, and place in a baking pan.
6. Preheat the oven to 350 degrees.
7. Place the remaining port in a bowl.
8. Add the prunes, grated lemon and orange rind, and ground ginger, and allow to sit for 30 minutes.
9. Then add the chestnuts and stir.
10. Reserve 6 of the apple quarters.
11. Chop the remaining quarters, and toss with the prunes and chestnuts.
12. Spoon the filling into each squash half.
13. Use a sharp knife to cut the remaining apple quarters into thin slices, and fan them out on top of each squash.
14. Use the remaining butter to dot the sliced apple.
15. Sprinkle each half with brown sugar.
16. Add boiling water to the baking pan to the depth of 1 inch.
17. Bake for 1 hour until the squash is soft and the apples are golden.

acorn, port, butter, prunes, orange rind, lemon rind, ground ginger, chestnuts, apples, brown sugar

Taken from cooking.nytimes.com/recipes/1662 (may not work)