Barbecued Acorn Squash with a Brown Sugar Glaze and a Baked Apple Stuffing

Yield: 4
Ingredients
- 1 acorn squash, halved and quartered
- 4 tablespoons of butter ( ¼ cup)
- Salt and Pepper
- ¼ cup of raisins
- Brandy to cover
- ¼ cup brown sugar
- ½ teaspoon nutmeg
- 2 Golden Delicious apples, peeled, cored and thinly sliced
Directions
- Preheat oven to 450°F
- Place the raisins in a bowl and submerge in brandy. Let the raisins soak for a minimum of 20 minutes.
- Halve the acorn squash and then quarter it. Using a paring knife remove the seeds and scruff, then separate the melon from the rind much as you would do with a slice of melon. Place each quarter squash on a piece of tin foil. Generously lather the squash quarters in 2 tablespoons of room temp butter, a dash of cinnamon and nutmeg and take to the oven to bake until soft and tender. Place a quarter on top of its rind on a plate and position them beside the stove top for easy access.
- Melt the remainder of the butter in a skillet. Add brown sugar and nutmeg. When the sugar has melted, add the apple slices. Turn the heat to low and slowly cook the apples until they are caramelized.
- Add the raisins and brandy and flambee. Before the flames die, carefully spoon some sugared apple, brandy/raising sauce on top of each quarter of roasted squash.
- Dig in!