Description:

A melange of fresh acorn squash and dried harvest fruit

Source:

Norma in Florida

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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