Chutney-Filled Acorn Squash

Serves 6-8

• 3 to 4 acorn squash (about 1 lb. each)
• 4 cups fresh or frozen cranberries
• 2 cups sugar
• 1 cup fresh orange segments
• 1 cup chopped, unpeeled apple
• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 1 Tbsp. vinegar
• 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon

Cut squash in half, remove and discard seeds. Place with hollow side down in an ungreased 13×9-inch baking pan. Add 1/4-inch of water to pan. Cover and bake at 350°F for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat and simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered for an additional 10 minutes or until squash is tender.