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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: