Acorn Squash Stuffed with Cornbread and Spiced Cranberry Apple Chutney
2 acorn squash, cut lengthwise in half, seeds removed
2 tablespoons melted unsalted butter or margarine or vegetable oil
1 cup Silver Palate Spiced Cranberry Apple Chutney
1/2 cup Calvados or apple brandy
2 cups cornbread stuffing mix
2 tablespoons dark brown sugar
"Preheat oven to 350° F. Cut a small slice off outside of each squash half so it sits flat. Brush squash with 1 tablespoon of the butter. Place cut side down in a shallow baking pan and bake until just tender, about 40 minutes. Heat remaining butter in a skillet over medium heat. Add 3/4 cup of the Silver Palate Spiced Cranberry Apple Chutney and Calvados, mix well and add cornbread stuffing. Cook until well mixed and heated through. Mound stuffing mixture in squash halves. Spoon remaining chutney on squash, sprinkle with brown sugar. Return to oven until brown sugar starts to melt, 3 to 4 minutes. Serve immediately alongside roasted poultry or
game. Add a salad and it's a meal."