I got out the classic Moosewood Cookbok to find a recipe for the acorn squash that we'd gotten in our CSA farm box. There were a few choices, but James and I settled on the fruit-stuffed squash. This was a bit time consuming as it required me to cook rice, and to pre-bake the squash halves, and to cook the filling all before filling the squash and baking for 30 more minutes.
The filling was made by sauteeing chopped onions, minced garlic, diced apple, a sectioned navel orange, and adding some cinnamon, nutmeg, ginger and a bit of honey. This was mixed in with the cooked rice and then used to fill the baked squash halves, which were then topped with sliced almonds. Everything was baked for half an hour at 350.
While the squash was baking I made the Orange-Ginger Sauce topping. It was a simple recipe using corn starch, orange juice, garlic, fresh ginger, soy sauce and dry sherry cooked over a medium heat.
Once everything was ready it was served, along with plain yogurt for an additional topping. Paired well with Rkatsiteli