Ingredients
- 3 medium acorn squash
- 2 ripe red pears, chopped (about 3 cups)
- 1/2 cup firmly packed brown sugar
- 2 teaspoons minced fresh ginger
- 1/3 cup butter or margarine, melted
- 1/2 teaspoon hazelnut-flavored liqueur (optional)
- 1/2 cup chopped toasted hazelnuts*
Description
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