Makes 4 servings
- 1 lb. acorn or butternut squash
- 1/4 cup honey
- 1/4 cup chopped walnuts
- 2 Tablespoons raisins
- 2 Tablespoons butter or margarine, melted
- 1/4 teaspoon Angostura bitters*
Halve squash lengthwise and remove seeds; arrange in baking dish and cover with plastic wrap. Microwave at HIGH (100%) for 12 to 16 minutes or until tender. Remove skin and cut pulp into cubes; place in 1-quart microwave-safe dish. Combine remaining ingredients; mix well. Spoon mixture over squash. Microwave at HIGH for 45 to 60 seconds or until thoroughly heated. Conventional Method: Prepare and arrange squash in pan as above, but do not cover. Bake, cut side down, in greased baking dish at 350°F about 45 minutes or until tender. Or, pierce squash several times with fork and bake whole for about 1 hour. Remove skin and cut pulp into cubes; place in 1-quart baking dish. Combine remaining ingredients; mix well. Spoon mixture over squash. Return to oven and bake at 400°F for 10 to 15 minutes or until top begins to brown. *Or favorite spice.
Recipe courtesy of The National Honey Board.