Recipe: Stuffed Butternut Squash

Stuffed Butternut Squash
alt.cooking-chien/Bette/1999
Serves 4 to 6

3 small butternut squash
1/2 tsp. salt
1 cup tart apples; peeled, cored, seeded, and diced
2 cups cooked ham, diced
1 tsp. dry mustard
1/4 tsp. freshly ground black pepper
butter or margarine

Pre-heat oven to 400-F degrees.

Rinse, dry, and cut Butternut squash into halves, lengthwise. Remove seeds from the center and discard.

Sprinkle the inside of each squash half with salt. Place cut side down in a shallow baking pan and pour about 1/4-inch of boiling water over the top of the squash. Bake about 30 minutes, or until nearly tender.

Meanwhile, prepare your stuffing by combining the diced apples, cooked ham, and dry mustard in a medium-sized mixing bowl.

Remove the partially cooked squash from the oven and turn the squash halves cut side up.

Spoon an equal amount of stuffing into each squash half. Sprinkle with freshly ground black pepper and return to the oven, after reducing the temperature to 350-F degrees. Bake an additional 20 to 30 minutes, or until the apples are tender.

Remove from the oven and dot with butter or margarine while still warm, then serve.