Baked Squash Recipe
Ingredients
| Margarine | 1 Teaspoon | |
| Apple | 1 Small | |
| White table wine - 1/2 cup, dry | ||
| Dark raisins | 2 Tablespoon | |
| Butternut squash | 1 | |
| Dark brown sugar - 1 tablespoon + 1 teaspoon firmly packed | ||
| Celery leaves - as required | ||
Directions
GETTING READY
1) Preheat oven to 350°F.
MAKING
2) In a 9-inch skillet, saute the apple in the margarine over a medium heat for 1 to 2 minutes until lightly browned.
3) Stir in the wine and raisins and cook for 2 to 3 minutes until the liquid has evaporated, keep aside.
4) Quarter the squash lengthwise, discard the seeds and membranes.
5) In a 10 x 10 x 2-inch baking dish, arrange the squash quarters with the cut-side up.
6) Spoon 1/2 of apple mixture into seed cavity of each quarter and sprinkle each with 1 teaspoon sugar.
7) Add water to 1/2 inch depth into the baking dish, cover and bake in the preheated oven for 40 to 45 minutes, until the squash tender.
SERVING
8) Place the squash on a serving platter, garnish with the celery leaves and serve immediately.
1) Preheat oven to 350°F.
MAKING
2) In a 9-inch skillet, saute the apple in the margarine over a medium heat for 1 to 2 minutes until lightly browned.
3) Stir in the wine and raisins and cook for 2 to 3 minutes until the liquid has evaporated, keep aside.
4) Quarter the squash lengthwise, discard the seeds and membranes.
5) In a 10 x 10 x 2-inch baking dish, arrange the squash quarters with the cut-side up.
6) Spoon 1/2 of apple mixture into seed cavity of each quarter and sprinkle each with 1 teaspoon sugar.
7) Add water to 1/2 inch depth into the baking dish, cover and bake in the preheated oven for 40 to 45 minutes, until the squash tender.
SERVING
8) Place the squash on a serving platter, garnish with the celery leaves and serve immediately.
Chef
