The ginger gives this dish added warmth. From the California Dried Plum Board. dried plums, orange juice, brown sugar, grated orange peel, ground ginger, acorn squash, water, butter, salt

Ingredients

1	cup pitted prunes, coarsely chopped
1/3	cup orange juice
14	g (1 tablespoon packed) brown sugar
1	teaspoon grated orange rind
1/2	teaspoon ground ginger
2	acorn squash
1	tablespoon butter, melted
1/2	teaspoon salt

Directions

1. Heat oven to 350 degrees.
   
   
2. In small bowl, combine dried plums, orange juice, sugar, peel and ginger; set aside.
   
   
3. Halve squash; remove seeds and membrane. Arrange squash cut sides down in 13X9 inch baking pan. Add 1/2 inch boiling water. Cover tightly with aluminum foil. Bake 20 minutes.
   
   
4. Invert squash, brush with butter and sprinkle with salt; fill cavities equally with dried plum mixture. Bake, uncovered, 10 to 15 minutes longer or until squash is tender.
   
   

Categories

Citrus, Fruits, Vegetables, Side Dish, American, Thanksgiving, Bake, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in potassium High in vitamin A Very high in vitamin C

Bad points Very high in sugar