|2 cups||Chopped fresh pear|
|½ cup||A Perfect Pear Cinnamon Pear Jelly|
|½ cup||Brown sugar|
|2 medium||Acorn squash|
|2||Ginger snaps, crushed|
Preheat oven to 350 degrees.
In a medium bowl, stir pears, brown sugar, butter and A Perfect Pear Cinnamon Pear Jelly to coat.
Place squash cut-side up on a cookie sheet. Fill squash cavity with the mixture. Cover with foil and bake for thirty minutes or until tender.
Remove foil and sprinkle tops with ginger snap crumbs. Bake an additional 10 minutes.
Yield: 4 Servings