Saturday, November 19, 2011
Baked Acorn Squash with Walnuts and Brandied Raisins
I grew up eating the classic candied acorn squash baked with butter and brown sugar. In this recipe, I started with that basic idea and dressed it up with some walnuts and brandy-soaked raisins.
This works well either as a generous side dish or as a main course.
I typically use good cognac to soak the raisins, because I usually have a small bottle on hand for occasional sipping. But an ordinary brandy works well also, and will be more affordable.
Vegans need only substitute vegan margarine for the butter.
2 tablespoons brandy or cognac
2 tablespoons raisins
1 acorn squash, halved lengthwise and seeded
Salt to taste
2 tablespoons coarsely broken walnut pieces
2 tablespoons butter (or vegan margarine for a vegan version)
2 tablespoons brown sugar
Preheat oven to 350 degrees Fahrenheit.
In the microwave or on the stove, heat the brandy or cognac almost to a boil. Remove from the heat. Add the raisins to the brandy/cognac. Let the raisins soak in the brandy/cognac for about 15 minutes. Drain the raisins, and discard the brandy/cognac. Place the drained raisins on a paper towel to dry.
Place the squash halves cut-side down in a 13x9-inch baking pan. Cover tightly with foil. Bake for 30-45 minutes, until the squash begins to soften.
Remove the squash from oven and turn cut-side up. Sprinkle lightly with salt.
Into the center of each squash half place 1 tablespoon of raisins, 1 tablespoon of walnuts, 1 tablespoon of butter or margarine, and 1 tablespoon of brown sugar.
Leave uncovered and bake for an additional 30-45 minutes, or longer as needed, until the squash is fully tender.
-- 2 servings