The baked flesh of acorn squash is scooped out, combined with chopped apple, nuts, dried fruits, butter and brown sugar and spooned back into the shells,and baked until heated through.

Harvest Baked Acorn Squash

2 (1 1/2-pound each) medium acorn squash
2 medium-sized apples, peeled, cored and finely chopped
1/4 cup apple juice
2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup finely chopped nuts, toasted*
1/3 cup chopped dates, raisins, dried cranberries or chopped apricots

1. Preheat oven to 400°F (205°C).
2. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13 x 9-inch baking dish. Add enough water to fill dish 1/2-inch deep.
3. Bake 40 to 45 minutes or until squash is tender. Remove squash from dish; cool slightly.
4. Scoop cooked squash from shells into a medium bowl, leaving 1/4-inch-thick shells; set shells aside.
5. Mash the squash and then stir in the chopped apples, apple juice, butter, brown sugar, lemon juice and cinnamon to the squash and mix well. Stir in the nuts and dates and spoon mixture evenly into shells. Place back in baking dish.
6. Bake 10 minutes or until heated through.

Makes 4 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

Microwave Oven Directions for Squash: Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes or until tender, turning after 6 minutes. Let stand, covered, 5 minutes.