Autumn Squash

Americans love stuffed squash and this recipe makes the most of seasonal autumn fruits. You can use any type of squash (or a marrow) if you can't get hold of acorn squash.

Ingredients

4 acorn squash, halved with seeds and fibres removed
2 tbsp oil
1 onion, finely chopped
2 cooking apples, peeled, cored and chopped
75g/3 oz dried pears, chopped
4 tbsp apple juice or cider
2 tbsp Shamrock Dark Muscavado Sugar
Pinch each of ground cinnamon, cloves and ginger
75g/3 oz Shamrock Pecan Nuts
Salt and pepper

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Method

Put the squash cut side down in a lightly oiled baking tin and pour in 4 tablespoons of water.
Bake for about 30 minutes at 180ºC/350ºF/Gas 4 until just tender.
Heat the oil and gently fry the onions until soft but not brown. Stir in the apples, pears, juice, sugar and spices.
Season to taste and bring to the boil, stirring. Simmer gently for a few minutes, then remove from the heat and add the pecans.
Turn the squash halves over and season the insides with salt and pepper.
Spoon some of the filling into each hollow and bake for another 15-20 minutes until the filling is hot and bubbling.

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