Baked Acorn Squash with Blueberries
INGREDIENTS:
- 3 acorn squash
- 1 1/2 cups fresh or frozen blueberries
- 1/2 tart apple, peeled and diced
- 6 tablespoons firmly packed brown sugar
- 6 teaspoons butter
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds.
In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50 to 60 minutes. remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately.