Gingered Pears in Acorn Squash

Ingredients

• 3 medium acorn squash 
• 0.5 cup firmly brown sugar packed
• 0.3 cup butter melted
• 2 teaspoons ginger fresh minced
• 0.5 cup hazelnuts toasted chopped
• 3 cups pears red ripe chopped

Equipment

• oven
• baking pan
• microwave
• kitchen towels

Directions

1. Make a small cut into each squash; microwave at HIGH 1 to 2 minutes to ease halving squash.
2. Cut squash in half crosswise; remove and discard seeds.
3. Place squash, cut side up, in a 13" x 9" x 2" baking dish.
4. Combine pear, brown sugar, ginger, butter, and, if desired, liqueur; spoon evenly into squash halves.
5. Add boiling water to a depth of 1/2" to dish. Cover and bake at 350 for 1 hour and 15 minutes or until squash is tender.
6. Transfer squash to a serving dish; sprinkle with toasted hazelnuts.
7. *To remove hazelnut skins, cook hazelnuts with 1 teaspoon baking soda in boiling water 30 to 45 seconds.
8. Drain nuts; rub with dish towel (skins come right off). Dry before toasting.