2 large acorn squash, split length-
wise and seeded
1 cup chopped pear
1/2 cup raw cranberries, (fresh or
frozen)
3 Tbs undiluted orange juice
concentrate
3 Tbs honey or maple syrup
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice


Preheat oven to 400F. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.
Vegetarian Times, November, 1992