Acorn squash with apple and walnut stuffing

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I have rediscovered squash! The last time I made it was a couple of years ago when I had all four wisdom teeth out and needed a soft-serve diet ;) That time I made it with butter and brown sugar. This recipe is equally delicious. I found it Joy of Cooking and have adapted it a bit.

Acorn squash with apple and walnut stuffing
serves 2

1 acorn squash
2 apples
handful walnuts
handful Craisins
3 Tbsp maple syrup
1/4 cup orange juice
dash of rum
pinch of cinnamon and nutmeg
pinch of ground flax (optional, but a good source of fiber and may lower cholesterol)
butter
olive oil
salt
pepper

Preheat the oven to 325 F. Cut the squash in half and scoop out the seeds and stringy bits. Put the squash in a high-sided baking dish, cut side down. Add some water to the pan and braise the squash in the oven for about 40 minutes.

Dice the apple and add it to a large mixing bowl. Add all other ingredients to the mixing bowl except the orange juice and the olive oil and butter.

Heat a frying pan and add some olive oil and butter. Fry the apple mixture for five minutes or so, until the apples have softened. Deglaze the pan with the orange juice. Add the rum. Season with salt and pepper.

Take the squashes out of the oven. Drain the pan of water. Put the squashes right side up and fill with the apple mixture. Bake for about 15 more minutes.

Reduce the liquid that remained from the apple mixture in the frying pan until it is a glaze consistency. Drip over the finished acorn squash after you have plated it.