Acorn Squash with Mixed Fruit and Almonds
1 acorn squash
½ cup quick-cooking rolled oats
2 tbsp. dried cranberries
6 dried apricots, diced
2 large dried apple rings (cut into small pieces)
2 tbsp. maple syrup
3 tbsp. butter
2 tbsp. brown sugar
2 tsp. flour
1 tsp. allspice
¼ cup crushed almonds
Pinch of salt
Preheat oven to 350. Lightly grease a 9 X 13" pan.
Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat.
Take each half of the acorn squash and place face side up in a pan.
In a separate bowl, mix all ingredients together; except butter, it is to be cut up and placed on top of fruit mix. Fill equal amounts of the fruit mix into the 2 halves of acorn. Cut up butter a place on top of fruit. Brush the rim of the squash with additional melted butter, honey, or maple syrup.
Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.