This time of year, butternut squash is abundantly available
wherever fresh produce is sold. Here is an easy and delicious recipe
that I really love!
Butternut Squash Stuffed with Apples, Raisins and Walnuts
1 Butternut Squash
1/2 cup Raisins
1/2 cup Walnuts, pieces (optional)
2 tsp. Cinnamon, ground
Wash the butternut squash and cut in half lengthwise. Scoop out the
seeds and set the squash aside in a covered glass baking dish. (Squash
seeds may be saved for toasting. See recipe below.)
Wash the apple and cut lengthwise into eight wedges. Cut wedges
across into small pieces and place in a small mixing bowl. Add the
raisins and walnut pieces. Sprinkle with a little cinnamon and mix well.
Stuff the cavity in each butternut squash half and sprinkle some
additional cinnamon on the surface of the squash and stuffing. Cover the
baking dish and bake in a microwave oven on "high" or in a conventional
oven at 350 degrees F. until the squash is tender.
Serve and enjoy!
Toasted Squash Seeds
Save the squash seeds, separate them from any squash pulp still
clinging to them and, if necessary, rinse the seeds in a strainer with
hot water to loosen the seeds from any clinging pulp. Then put the seeds
in a small microwaveable dish with cover, add a dash of hot sauce and/or
Bragg Aminos to the seeds, mix with a spoon, cover the dish, and heat in
a microwave oven set on “high” for 2 to 3 minutes. Remove from the oven,
stir seeds with a spoon, and repeat until the seeds are crisp, being
careful not to burn the seeds. As the seeds become drier, stop and mix
more often. When the seeds are crispy/dry, remove from oven, and cool
for a few minutes. We enjoy these as a fun snack.