Baked Acorn Squash with Pear and Apple

On to the recipe! This one is a favorite from "The New Joy of Cooking." It was the first squash recipe I ever enjoyed.

Baked Acorn Squash with Pear and Apple

Preheat the over to 325 F. Butter a baking pan.

Place cut side down in the baking pan:
2 medium acorn squash, halved and seeded
Add 1/4 inch hot water to the pan. Bake for 45 minutes.

Meanwhile, mix in a medium bowl:
2 large apples, peeled, cored and diced
1 ripe pear, peeled, cored and diced
1/4 cup dried currants or raisins
2 tablespoons packed dark brown sugar
Grated zest of 1 small orange
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated or ground nutmeg

Heat in a large skillet over medium heat until melted:
2 tablespoons butter

Add the apple mixture and cook until the fruit is golden brown, about 5 minutes. Stir in:
1/4 cup apple cider or orange juice
1 tablespoon bourbon or dark rum (optional)

Simmer, stirring often, until the fruit is tender, about 8 minutes.

Remove the squash from the over; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture. Bake until the squash is tender, about 15 minutes more. Serves 4.

This is especially good for my husband and me since it can so easily be halved for 2 people.

(From Worldwide Recipes (Karen))