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Baked Winter Squash With Maple Nut/Seed Butter
From Rosalind Creasy’s Recipes From the Garden (Tuttle Publishing, p. 176)
You can make your own nut or seed butter, and many types are available in natural food and specialty stores. Only basic baking directions are given; cooking times and the number of people served depend on the size and variety of squash.
2 acorn or other small squash (about 1-1/4 pounds), or 1 medium squash (about 2-1/2 pounds)
3 tablespoons salted butter
3 tablespoons nut or seed butter
3 tablespoons maple syrup
Preheat the oven to 350 degrees. Place the squash on a baking pan and cook for 45 minutes to 1-1/2 hours, until soft. You may want to turn the squash a couple of times for more even cooking.
Cut the squash in half and remove the seeds (wash and save them to toast for snacks) and strings; if using one squash, cut the pieces again to make four servings. Return the squash to the baking pan, cut-sides up. In a small saucepan, melt the butter, add nut or seed butter and syrup and stir. Spoon the butter mixture into the squash cavities and coat the surface of the squash. Return the squash to the oven for about 10 minutes to heat it through before serving. Serves 4 as a side dish.