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Baked Butternut Squash

Yogic.Chef's picture
Ingredients
  Butternut squash/2 acorn squash 1
  Butter/Margarine 2 Ounce, melted
  Whole wheat breadcrumbs/100 gram 4 Ounce
  Grated nutmeg 1⁄4 Ounce
  Ground cinnamon 1⁄2 Teaspoon
  Eating apples 2 Large, peeled and cut in to chunks
Directions

Preheat the oven to 180°C/350°F/Gas mark 4.
Cut the squash in half; remove the seeds and stringy bits.
Mix the melted butter or margarine with the breadcrumbs, spices and apples and spoon this mixture into the squash halves.
Place them in a roasting tin, cover with foil and bake for about 45 minutes.
Remove the foil and bake for a further 10 minutes to brown the top.
Serve hot.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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