- 2 medium Acorn Squash
- 1/4 cup firmly packed brown sugar
- 1/4 cup melted margarine
- 1 cup chopped, unpeeled apple
- 1/4 cup toasted, chopped pecans
Cut Acorn Squash in half, remove seeds. Place Squash, cut side up, in a shallow baking dish. Add 1/2 inch boiling water to pan. Combine brown sugar, butter, and chopped apples; spoon into Squash shells. Cover and bake a 350F for 1 hour or until Squash is tender. Sprinkle the filled Squash with pecans.
Yield: 4 servings