Now @ MPL...

Autumn is officially here! Why not celebrate with an easy recipe that features some of the season's best produce? Try this recipe for Apple-Stuffed Acorn Squash from the October 8, 1971 edition of the Milwaukee Sentinel:

Apple-Stuffed Acorn Squash

2 acorn squash
2 tart cooking apples
1 tablespoon fresh lemon juice
1 1/2 tablespoons fresh grated lemon rind
1/4 cup butter or margarine, melted and divided
1/3 cup packed brown sugar
salt
cinnamon

Cut squash in half lengthwise and scoop out the seeds. Place in baking dish cut side down and add one-half inch of boiling water. Bake in 400 degree oven for 20 minutes. Pare, core and dice apples; mix with lemon juice, rind, two tablespoons butter and brown sugar. Brush squash halves with remaining two tablespoons butter; sprinkle with salt and cinnamon. Fill squash halves with apple mixture. Place in baking dish, add one-half inch boiling water, cover and bake 30 minutes longer. Before serving, pour pan juices over squash. If desired, garnish with apple and lemon slices. Makes four servings.