Sweet Baked Acorn Squash (with apples and pears)

1 medium acorn squash, halved and seeded
1 large apple, peeled, cored and diced
1/2 of 1 ripe pear, peeled, cored and diced
1/8 cup dried currants or raisins
1 Tbs packed dark brown sugar
Grated zest from an orange (to taste)
1/8 tsp ground cinnamon
1 pinch nutmeg
1 Tbs butter
1/4 cup apple cider or orange juice
1 1/2 tsp dark rum (optional)

Preheat oven to 325°F. Place squash in a buttered pan, cut side down. Add ¼ inch hot water to pan and bake for 45 minutes.

Meanwhile, mix the following in a medium bowl: apple, pear, currants or raisins, brown sugar, zest, cinnamon, and nutmeg. Melt butter in a large skillet and put fruit in. Cook for 5 minutes or until fruit is browned. Add cider or orange juice as well as rum and cook 8 minutes or until fruit is tender. When squash is done pour off water and turn cut side up. Put back in oven for another 15 minutes or until squash is tender and heated thoroughly.