http://www.webmd.com/food-recipes/ma...filling-recipe
Maple Roasted Squash (with Apple Filling) Recipe
Ingredients:
4 acorn squash, halved lengthwise and seeded
Salt and freshly ground black pepper
8 teaspoons whipped butter or less-fat margarine
4 tablespoons maple syrup or 8 tablespoons light pancake syrup
3 apples, cored and diced
2 tablespoons finely chopped assorted fresh herbs (thyme, rosemary, parsley) OR 2 teaspoons assorted dry herbs (thyme, rosemary, or parsley)
Preparation:
Preheat oven to 450 degrees. Place squash halves, cut side up, on a baking pan. Season the inside of squash with salt and pepper.
Place 1 teaspoon of whipped butter or margarine and 1/2 tablespoon of maple syrup (or 1 tablespoon light pancake syrup) into the bowl of each squash half.
Distribute diced apples into the bowl of each squash half. Sprinkle herbs over the top.
Roast squash until tender and nicely browned (about 1 hour). Periodically (every 20 minutes or so), spoon syrup from the squash bowl over the top of the apples.
Yield:
8 squash halves
Nutritional Information:
Per serving: 180 calories, 2 g protein, 41 g carbohydrate, 3 g fat, 1.7 g saturated fat, 0.8 g monounsaturated fat, 0.3 g polyunsaturated fat, 7 mg cholesterol, 8 g fiber, 33 mg sodium. Calories from fat: 14%.
I used absolutely ZERO butter or margarine. I used no herbs.
I diced up the apples and added a handful or 2 of raisins and a handful or 2 of chopped walnuts. And lots of cinnamon. I sprayed each 1/2 generously with cooking spray and sprinkled on some cinnamon.
It's absolutely AWESOME. And it's pretty too. Thing is, I was going to serve it as the second course, after soup. Now, I'm thinking I should serve it as dessert. It's THAT good.
VARIATION:
Maple Cinnamon Butternut Squash with Apples, Walnuts & Raisins
It's my own made up recipe, taken from a few different ones, so I don't have exact amounts.
-I cut up a large butternut squash into chunks. Place them in a 9 x 13 baking pan.
-I pour fat free/ sugar free Maple syrup over it and some cinnamon. Cover tightly with aluminum foil. Bake at 400 degrees til ALMOST tender, about 45 mins, maybe a little longer.
-I cut up 2 - 3 large apples, leaving them in smallish chunks. Mix it in a bowl with a little more syrup, lots of cinnamon, a handful of raisins and a handful of chopped walnuts. I add this to the butternut squash pan. Cover it and cook for about 20 minutes or so, til the apples are cooked.