Stuffed Butternut Squash
1 Butternut Squash
1/2 cup Raisins
1/2 cup Walnuts, pieces
2 tsp. ground Cinnamon
Cut squash 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.)
Dice the apple 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 at 350 degrees F until the squash is tender.
*I've never tried toasting the seeds. Anyone know what they taste like?