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- A melange of fresh acorn squash and dried harvest fruit
- Norma in Florida
- 4 medium to large acorn squash
- 1 bag dried mixed fruits
- 2 large egg whites, whipped in soft peaks (yolks may be frozen for another use)
- 2 tbsp (30 ml) light brown sugar plus1 tbsp reserved for topping
- 1/2 tsp (2 ml) ground apple pie spices
- 4 tbsp (60 ml) sweet butter
- 1/2 cup (125 ml) orange juice
- salt and pepper to taste
- Preheat oven to 350 degrees (175 C.).
- Wash, halve and place squash cut side down in large oven-proof pan at least 2" sides deep.
- Sprinkle with salt.
- Cover with heavy-duty aluminum foil sealed tightly.
- Bake for 30 minutes or until flesh is tender (test with fork).
- While squash cooks:
- Cover dried fruit with boiling water or any warmed spirits of your choice.
- Whip egg whites with a pinch of salt until soft peaks form.
- Remove squash from oven when tender and allow to cool until they can be safely handled.
- Scoop squash from shells into a large mixing bowl.
- Stir in spices. sugar, butter, juice and salt and pepper
- Fold in beaten egg whites.
- Place squash mixture into a buttered oven proof casserole.
- Top with well-drained fruit, brown sugar, and additional bits of butter.
- Bake uncovered in hot oven until warmed through and brown sugar bubbles about 30-40 minutes; check that topping does not burn.
- To serve more than 8, increase squash by one for each two persons.
- Increase all other ingredients by 1/2.
- Feel free to use caramelized apples in place of dried fruit in topping.
I promise that your guests will"gobble" this up.
Enjoy and have a joyful Thanksgiving
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