I usually prepare this if I am roasting a chicken, as it will take just as long to cook.
Preheat Oven: 350
1 Butternut Squash
1 Apple, peeled1 tsp Cinnamon (or allspice, or clove, or even Chinese Five Spice Powder)
Pam oil spray
2 Tbsp. Butter
2 Tbsp. Maple Syrup (or Sugar Free version)
Optional: Raisins, Craisins, Orange peel, candied ginger, candied pecans
- Scrub squash and apples with dish soap and a scrubby. Rinse thoroughly. This removes the dirt and waxes on both.
- Halve the squash lengthwise and remove seeds, forming a hollow.
- Core and halve apples, and slice thin, keeping each apple half as a half moon.
- Spray squash, inside and out with Pam.
- Sprinkle Cinnamon (or spice of your choice) and drizzle a little maple syrup on the inside of squash.
- Add raisins or Craisins or dried fruit of your choosing in hollow.
- Place 1 Tbsp. of butter in hollow.
- Place apple halves, round side up, inside the seed hollow area.
- Sprinkle with more spice and drizzle with more maple syrup. Top with crushed candied pecans or orange zest, or nothing!
- Spritz a little Pam on top.
- Wrap each squash half in tin foil and place on a baking sheet.
- Bake approximately 45 minutes to an hour, depending on thickness of squash. A fork should be able to pierce the flesh without effort.
The cool thing about this is, the stuffed squash can be served "as is" or:
- The squash and apple etc can be run thru a food processor or food mill, to create a "mousse" (consistency like mashed potatoes), or
- It can be pureed and added to a can of chicken (or veggie) stock to create a savory sweet autumnal soup, topping it with caramelized onions.