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Acorn squashes are as American as apple pie. They are so named because their shape resembles acorns, but you won't be fighting any squirrels for these big boys. You can use any or all of the fillings in this recipe—just adjust your quantities.
Serves 8 as a Side Dish, 4 as a Main Course


• 4 acorn squashes
• 2 teaspoons neutral oil, such as soy or grapeseed
• 1/2 cup chopped dried plums
• 1/4 cup chopped pecans
• 1/4 cup chopped sweetened dried cranberries
• 1/4 cup pine nuts
• 1/2 cup chopped dried apricots
• 1/4 cup brown sugar

Preheat the oven to 375 degrees.

Cut each acorn squash in half lengthwise and scoop out its seeds and strings. Oil two baking sheets and spread some of the oil on the cut side of the squashes. Place the squashes, cut-side down, on the baking sheets, and bake for 30 minutes. Remove the squashes and turn them cut-side up.

Mix the plums, pecans, cranberries, pine nuts, and apricots, and stuff this mixture into the cavity of each squash half. Sprinkle brown sugar on top. Bake for another 30 minutes, or until the squashes are tender and the filling is bubbling hot.

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