| SQUASH WITH APPLES |
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4 servings2 acorn squash, cut in half lengthwise 2 tart cooking apples, pared and cored 1 tablespoon lemon juice 1-1/2 teaspoons grated lemon peel 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, divided and melted 1/2 cup packed brown sugar 1/2 teaspoon salt 1/8 teaspoon ground cinnamon Preheat oven to 400ºF. Scoop out seeds from squash halves and place cut-side-down in baking dish. Add 1/2 inch boiling water. Bake at 400ºF for 20 minutes. Meanwhile, chop apples and combine with lemon juice, lemon peel, 2 tablespoons melted Crisco, and brown sugar. After baking for 20 minutes, turn squash halves cut-side-up and brush with remaining 2 tablespoons Crisco. Sprinkle salt and cinnamon evenly over the halves. Fill hollow centers with apple mixture. Add boiling water to 1/2-inch level in a baking dish. Cover squash with aluminum foil and bake 30 minutes longer. Garnish with apple slices or lemon wedges, if desired. |
