Oregon Hazelnut Acorn Squash

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Oregon Hazelnut Acorn Squash

Here's something different and really delicious...
The combined flavors of baked apples and cinnamon harmonizes with
the distinctive taste of roasted Hazelnuts in individual acorn squash boats.
You'll want to try this now and keep it in mind for special occasions.

Makes 6 individual servings.

3 Acorn Squash, cut in half, seeds removed
2 cups tart cooking apples, chopped
½ medium red onion, chopped in short julienne pieces
½ cup coarsely chopped Flanigan Farms Hazelnuts, Filberts
¼ cup butter or margarine
1 cup cottage cheese
2/3 cup cheddar cheese, grated
2 tbsp currants
generous sprinkle of cloves & cinnamon
¼ cup finely chopped Flanigan Farms Hazelnuts, Filberts

Place cleaned acorn squash face down in buttered, shallow pan. Bake at 350ºF for 20 to 30 minutes or until tender. Sauté apples, onions and ½ cup Hazelnuts in butter until onions are barely tender. Add cheeses, currants and spices and mix well. Stuff cavity of each halved squash. Sprinkle 2 teaspoons of finely chopped Hazelnuts on top of each squash. Return to pan and continue baking for an additional 20 to 25 minutes. Cover squash for the first 15 minutes; remove cover and continue baking until lightly browned and thoroughly heated. Enjoy!

Ingredients:

Hazelnuts, Filberts Case Price: $20.94