Butternut Squash Recipe
Ingredients:
1 butternut squash
1/2 teaspoon corn or sunflower oil
1 unpeeled apple (chopped)
1 teaspoon honey
6 tablespoons apple juice
Cinnamon
Cut butternut squash in half and remove the stringy pulp. Rub the cut surface of each half with 1/4 teaspoon oil. (Many people choose to rub with butter). Place half of the apple in each of the squash cavities. Drizzle with honey and apple juice. Sprinkle with cinnamon.
Cover the squash halves with aluminum foil and place in a baking dish with 1/2 inch of water. To keep the squash level, you may have to place a folded piece of aluminum foil at the neck end.
Bake in a preheated 350 degree oven for 1 1/2 hours. Remove foil, scoop out apple filling and cut the squash halves in two, lengthwise. Spoon the filling into each cavity and serve.
1 butternut squash
1/2 teaspoon corn or sunflower oil
1 unpeeled apple (chopped)
1 teaspoon honey
6 tablespoons apple juice
Cinnamon
Cut butternut squash in half and remove the stringy pulp. Rub the cut surface of each half with 1/4 teaspoon oil. (Many people choose to rub with butter). Place half of the apple in each of the squash cavities. Drizzle with honey and apple juice. Sprinkle with cinnamon.
Cover the squash halves with aluminum foil and place in a baking dish with 1/2 inch of water. To keep the squash level, you may have to place a folded piece of aluminum foil at the neck end.
Bake in a preheated 350 degree oven for 1 1/2 hours. Remove foil, scoop out apple filling and cut the squash halves in two, lengthwise. Spoon the filling into each cavity and serve.
