Monday, 11 February 2008

Stuffed Butternut Squash

     3 small  butternut squash    2 cups  cubed cooked ham or feta cheese or a combination    1 cup  soft bread crumbs    1/2 cup  shredded apple    1 small onion chopped      2 tablespoons  prepared mustard Cut squash in half lengthwise; discard seeds. Place squash, cut sidedown, in a 15 x 10 x 1-inch baking pan. Fill pan with hot water to adepth of 2 inches. Bake, uncovered, at 350 degrees F. for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350 degrees for 30 minutes or until squash is tender.
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