Savory Fruit-Filled Squash
- 3 acorn squash, halved and seeded
- 2 Tbsp butter
- 2 Tbsp light brown sugar
- 2 c green grapes, seedless
- 2 pears - peeled, cored and chopped
- 1/2 tsp lemon zest, grated
- 2 Tbsp walnuts, chopped
Place squash, cut sides up, in 14" Camp Dutch oven on pizza pan lightly coated with cooking spray or quick release aluminum foil, and bake over a low heat on medium hook until tender, about 1 hour. Meanwhile, in a small skillet, melt butter over medium heat. Stir in sugar. Add fruit, lemon zest and nuts, and stir until blended. Fill each cooked squash with fruit mixture. Bake until filling is warm, 10 to 15 minutes longer.
Note: You can also use a can of fruit cocktail - regular or tropical mix - instead of grapes and pears for this recipe.
A great camping breakfast recipe from the experts at KOA.