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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)