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!

Posted on November 17, 2008 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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