Black Swan Recipes

• 3/4 to 1 pound acorn squash, halved crosswise - seeds and strings discarded
• 2 tablespoons coarsely chopped walnuts
• 2 tablespoons raisins
• 2 tablespoons Cygne d'Or Original Orange Dressing
• 2 tablespoons orange liqueur, such as Grand Marnier (optional)

Preheat the over to 425^oF.

Sprinkle the squash cavities with salt and pepper to taste.  Slice off the ends of the squash to form flat bottoms and arrange the squash cut sides down in a well greased shallow baking pan large enough to just hold it.  Prick the squash skin lightly with a sharp knife and bake for 25 to 30 minutes, or until it is tender.

While the squash is baking, in a small bowl combine the walnuts, raisins, Cygne d'Or Original Orange Dressing, and the liqueur.  Invert the squash halves in the pan; fill the cavities with the raisin mixture, and bake the squash for 10 minutes more.

Serves 2.