Yield
Makes 4 servings

How to Make It

Step 1

Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.

Step 2

Bake, covered, at 400° for 45 minutes. Drain. Return squash halves to dish, cut side up. Set aside.

Step 3

Melt butter in a large skillet over medium heat; add onion, and cook, stirring occasionally, 20 minutes. Add pear and next 5 ingredients; cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.

Step 4

Bake at 350° for 15 to 20 minutes.

Step 5

Bring orange juice to boil in a small saucepan. Stir in sugar, and boil 10 minutes. Serve over squash.

Ratings & Reviews

alynesmith's Review

alynesmith
January 30, 2014
I made this recipe first in 2008. The pear stuffing is wonderful! I think would be great with sweet potatoes and pork dishes! I think I will try roasting the acorn squash with butter and a little brown sugar and orange juice in centers at 400 degrees covered with foil for first half of baking, then removing foil (like Pioneer Woman's "Delicious Baked Acorn Squash" recipe) Last night I tried just roasting them with out foil (as in Chow's "Basic Roasted Acorn Squash" recipe) but they looked like they were getting too dried out so I basted with the brown sugar liquid and covered with foil the rest of baking. They were great, but it's hard to cover a hot baking dish with foil!