2 acorn squash
2 tart apples
1 1/2 tsp. grated fresh lemon peel
1 tbsp. fresh lemon juice
1/4 c. butter, melted
1/3 c. firmly packed brown sugar
Salt
Cinnamon
Apple and lemon slices for garnish (optional)

Cut squash into halves lengthwise and scoop out seedy centers. Place cut side down in baking dish and pour in boiling water to a 1/2 inch depth. Bake at 400 degrees for 20 minutes.

Pare, core and dice apples; mix with lemon peel and juice, 2 tablespoons butter and brown sugar.

Invert squash halves and brush with remaining 2 tablespoons butter; sprinkle with salt and cinnamon. Fill squash halves with apple mixture.

Pour boiling water into dish to a 1/2 inch depth; cover and bake 30 minutes. Before serving, spoon pan juices over squash. If desired garnish with apple and lemon slices. 4 servings.