I concocted this recipe recently on a day when it was super hot outside. So instead of baking it in the oven I baked it in the barbeque at 400 on the top shelf with indirect heat. It was a big hit with my family and would make a great addition to Thanksgiving dinner!! If you use a conventional oven, bake it at 375 for about 45 minutes. I left it uncovered for about 10 minutes then covered it loosely with tinfoil for the remainder of the cooking.
Prep: 15 minutes
Servings 8 (as a side dish)
1 large Butternut or Buttercup squash
1 GrannySmith Apple, with peel, diced
1/3 cup cranberries, fresh or frozen, halved
2 tbsp raisins or currants, plumped (method below)
2 tsp butter or coconut oil (I used butter)
1 tsp honey
1/2-1 tsp cardamom
1/4 tsp cinnamon
Slice the squash in half and scoop out the seeds (if you find it too firm to cut through, pierce the skin in several places with a fork or knife and microwave the whole squash for 2 to 3 minutes. This softens the surface enough to slice more easily)
Rub the cut surface of the squash with 1 tsp butter or coconut oil.
In a separate bowl mix the rest of ingredients, including the other teaspoon of butter. Adjust seasonings to taste. Divide in half and pack into the bowls of the squash. (To plump your raisins, soak in boiling water for approximately 10 minutes.)
Bake uncovered as outlined above for 10-15 minutes, then loosely cover for remainder of cooking, until squash is very soft.
Slice squash in 8 quarters to serve.
Nutrition per serving: calories 78, protein .9g, carbs 18.2g, fat 1g
Lisa Goddard, BA, BScOT, Certified Pilates Mat & Reformer Instructor-Owner, HWL (Healthy Eating Weight Loss) Coach, Certified Yamuna Practitioner (Body Rolling)