• 3 small acorn squash, seeded and halved
• 1/4C butter
• 2 onions, chopped
• 2 pears, peeled and diced
• 2 Tbsp brown sugar
• 2 Tbsp sherry
• 1/2 tsp salt
• Pinch of ground ginger
• 1/4 tsp cinnamon
• 1/4 C toasted sliced almonds

Halve the squash and seed; arrange cut side down on a greased baking sheet and roast at 350˚ for 45 minutes, or until fork tender.

In saucepan, melt butter and cook onions until soft. Sir in pears, brown sugar, sherry, salt, ginger and cinnamon. Cook until pears are tender, about 5 minutes. Remove from heat and set aside until squash is cooked.

Turn squash over and mound pear mixture in centre. Bake 10 minutes. Before serving, sprinkle toasted almonds.