Use some of fall's finest produce - acorn squash and crisp apples for this tasty dish.

• 4 acorn squash
• 3 apples - cored and chopped (about 1-1/2 cup chopped apples)
• 1/2 cup chopped pecans or walnuts
• 3/4 cup brown sugar
• 1/2 cup raisins or dried cranberries
• 2 T. butter or margarine, melted

Preparation -
Cut the acorn squash in half and scrape out the seeds. Place the halves, cut side down in a shallow baking dish and bake in a preheated oven at 350º for 30 minutes. Meanwhile, mix the chopped apples, nuts, brown sugar and raisins or dried cranberries together in a large bowl. Turn the baked squash halves over - cut side up. Fill the squash halves with the fruit mixture. Top each filled squash with 1/2 T. butter or margarine. Bake for another 20 to 25 minutes or until the apples are tender.