Barbecued Acorn Squash With A Brown Sugar Glaze And A Baked Apple Stuffing Recipe

1. 1

   Preheat oven to 450 F - (225 C)

2. 2

   Place the raisins in a bowl and submerge in brandy.

3. 3

   Let the raisins soak for a minimum of 20 min.

4. 4

   Halve the acorn squash and then quarter it.

5. 5

   Using a paring knife remove the seeds and scruff, then separate the melon from the rind much as you would do with a slice of melon.

6. 6

   Place each quarter squash on a piece of tin foil.

7. 7

   Generously lather the squash quarters in 2 Tbsp.

8. 8

   of room temp butter, a dash of cinnamon and nutmeg and take to the oven to bake till soft and tender.

9. 9

   Place a quarter on top of its rind on a plate and position them beside the stove top for easy access.

10. 10

    Heat the remainder of the butter in a skillet.

11. 11

    Add in brown sugar and nutmeg.

12. 12

    When the sugar has melted, add in the apple slices.

13. 13

    Turn the heat to low and slowly cook the apples till they are caramelized.

14. 14

    Add in the raisins and brandy and flambe.

15. 15

    Before the flames die, carefully spoon some sugared apple; brandy/raising sauce on top of each quarter of roasted squash.

16. 16

    Dig in!

* Per serving · 4 servings · Values may vary.

No additional tips available.