Festive Stuffed Acorn Squash

Serves 4 or 8 if you slice each half in two

2 acorn squash
olive oil for brushing flesh
2 tablespoons butter
2 shallots, thinly sliced
1/2 cup fresh or frozen, unthawed cranberries
1/4 cup chopped prunes or soft dates, such as Medjool dates
4 tablespoons dry white wine
6 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped pecans

1. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Slice acorn squash in half and remove seeds. Brush flesh with a bit of olive oil and place flesh side down on prepared baking sheet. Cook 35-45 minutes, or until tender when pierced with a fork.

2. In a medium skillet, melt butter. Add shallots and saute 3-5 minutes, until soft. Add cranberries, prunes, wine, water, salt and black pepper. Cook until cranberries pop and the sauce slightly thickens, about 5 minutes. Remove from heat. Taste. Season with additional salt and pepper, if desired. 

3. Divide filling equally among the four squash halves. Sprinkle with chopped pecans and serve hot.

Recipe created by Susan Russo of Food Blogga.