2 Acorn Squash (about 1-1/2 lbs. each)
Salt and Freshly Ground Black Pepper to taste
Cinnamon to Taste
1 small Apple, peeled, cored and finely chopped
8 teaspoon Brown Sugar
4 teaspoon Butter
1-1/2 cups Fresh Blueberries
Preheat oven to 375-F degrees.
Cut squash in half lengthwise and scoop out seeds, discarding innards. If necessary, cut a small slice from the bottom of each halved portion of squash to keep it level while baking. Sprinkle the cut sides of the squash with salt and pepper; add cinnamon if desired.
Divide the chopped apple bits evenly between the squash halves. Sprinkle each with 2 teaspoon brown sugar and a pinch of cinnamon. Dot each with 1 teaspoon butter. Place squash in a shallow baking pan. Pour about * inch of water around the squash halves to keep them moist during cooking. Cover the baking pan with foil and bake for 45 to 50 minutes, or until the squash is tender when pierced with a fork.
Remove foil and pour equal portions of blueberries into the center of each squash. Return to the oven, uncovered, and bake for another 10 to 15 minutes. Serve warm with a main course of your choice.