Side Dishes - Stuffed Butternut Squash

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01-11-2001, 04:12 AM
Stuffed Butternut Squash
Serves 4 to 6

3 small Butternut Squash
1/2 tsp. Salt
1 cup Tart Apples; peeled, cored, seeded, and diced
2 cups Cooked Ham, diced
1 tsp. Dry Mustard
1/4 tsp. freshly ground Black Pepper
Butter or Margarine

Pre-heat oven to 400-F degrees. Rinse, dry, and cut Butternut squash into
halves, lengthwise. Remove seeds from the center and discard.

Sprinkle the inside of each squash half with salt. Place cut side down in a
shallow baking pan and pour about 1/4-inch of boiling water over the top of
the squash. Bake about 30 minutes, or until nearly tender.

Meanwhile, prepare your stuffing by combining the diced apples, cooked ham,
and dry mustard in a medium-sized mixing bowl. Remove the partially cooked
squash from the oven and turn the squash halves cut side up.

Spoon an equal amount of stuffing into each squash half. Sprinkle with
freshly ground black pepper and return to the oven, after reducing the
temperature to 350-F degrees. Bake an additional 20 to 30 minutes, or until
the apples are tender. Remove from the oven and dot with butter or margarine
while still warm, then serve.
Serves 4 to 6