Once again, from the UTJ’s Southern test kitchen, Chef Andrea Herrera presents another recipe suitable for Turkey day or any other day for that matter!
Stuffed Acorn Squash:
2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger
Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash cavities.
Bake at 350°F for 30 minutes or until squash is tender. For an extra treat sprinkle with brown sugar about 5 mins before the end of baking time!