Acorn Squash Stuffed With Spiced Pears

pear acorn squash

The healthiest eating is always what is in season. Acorn Squash is plentiful now from the garden and the farmers market.

The pears are so juicy and sweet and were a little harder to find organic. It might be time to grow a pear tree!!

When combined together with all natural and wholesome ingredients you will have a quick and easy meal.

It’s time to get that kitchen filled with scents of fall with freshly grated cinnamon and honey.

stuff acorn squash

 

Acorn Squash Stuffed With Spiced Pears

Ingredients

Acorn Squash

2 In Season Pears

Dried Apricots

Raw Local Honey

Crushed Walnuts or Pecans

Raw Pure Cane Sugar

Unsalted Butter

Cinnamon

Instructions

  1. Bake at 350
  2. Slice the acorn squash in half and remove the seeds. (Chickens Love Them!)
  3. Peel and core Pears. (A TREAT for the chickens!) Sliced them thin and put them in a bowl.
  4. Chopped the dry apricots. I used approximately 8 of them.
  5. Crush the Walnuts. I used a couple large tablespoons of them.
  6. The honey and sugar to taste and I used 1 tablespoon of butter per half.
  7. The cinnamon is to taste as well. I love it and used a good tsp. of it. Plus I sprinkled a little on top after they were stuffed.
  8. Mix everything together in your bowl and scoop it out to stuff your squash.
  9. Mine took about one hour in the oven on 350. Test it with a fork to check if it is tender.
  10. I covered them the last 1/2 hour with foil so the pears didn't burn.
http://naturalfamilytoday.com/lifestyle/acorn-squash-stuffed-with-spiced-pears/

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Pamela Kimsey
Pammy is a organic gardener in Southeast Texas who believes diversity with natural habitats is the key to a successful garden. With a background as a commercial grower and manager for a large wholesale nursery, she became quickly dismayed with the over use of chemicals and the effects they have on life and the environment.
Pamela Kimsey

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4 thoughts on “Acorn Squash Stuffed With Spiced Pears

  1. Thank you! we are using several of your recipes for our Thanksgiving dinner. I baked the biscuits last night for your stuffing recipe which i am making today along with your creamy GAPS gravy. I figured since those are usually my favorite things I should make them myself so I can eat them without hurting myself. Thank you! I’ll let you know how they turn out.

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