4 med. onion, unpeeled
6 lbs. boned pork shoulder, trim and cut 1 1/2 cubes
1/2 c. fresh orange juice
1/2 c. soy sauce
1/4 c. dry sherry
3 tbsp. minced ginger
2 tbsp. cornstarch, (dissolved-2 tbsp. water)
2 c. dried apricots, cut in half
6 baked acorn squash, halved and seeded

Preheat oven to 325. Place 2 onions in center of each of 2 cookie sheets. Add pork cubes in single layer. Bake 1 hour, stirring pork occasionally. Cool onions, peel and quarter lengthwise. Transfer to large baking pan. Add pork, orange juice, soy sauce, sherry and ginger. Bake 1 hour. Degrease juices in pan, pour into large heavy sauce pan. Over medium heat, stir cornstarch mixture, stir until sauce boils, thickens. Stir in pork and onions and apricots. Cool until heated through. Divide stew evenly among squash halves. Bake acorn squash halves, cut side down at 325 degrees until tender 45 to 60 minutes, turn cut side up. Spread with soft butter and drizzle with maple syrup. Bake 3 minutes. Fill with stew.