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.