Fruit Filled Squash
|Acorn squash/Medium acorn squash||2 Small|
|Apple||1 Cup (16 tbs), chopped|
|Grated orange peel||1⁄2 Teaspoon|
|Orange||1 Medium, peeled and diced|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
Cut squash in half crosswise; remove seeds.
Sprinkle cavities with salt.
Combine apple, orange peel, orange, brown sugar, and 1/2 teaspoon salt.
Spoon equal amounts into the four squash cavities; dot each with 7 teaspoon of the butter.
Wrap each securely in foil.
Pour 14 cup water into the bottom of a slow electric crockery cooker.
Stack squash, cut side up, in cooker.
Cover and cook on low heat setting for 6 hours.
Unwrap; place squash on platter.
Drain any syrup remaining in foil into a small pitcher.