Ingredients

2 butternut squash
8 Tbsp. butter
1/ tsp. ground allspice
1/2 C. light brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. maple syrup

Cooking Instructions

Preheat oven to 350°. Split the butternut squash in half and scoop out the seeds and membranes. Dot the interior and the cut surface with butter. Place squash halves in a roasting pan or baking dish. Blend the allspice, sugar, cinnamon and nutmeg and sprinkle cavities with the mixture. Pour equal quantities of the syrup into each cavity. Bake until the squash is thoroughly tender, 50 minutes to 1 hour. Serves 4.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)