Fruity Stuffed Butternut Squash

READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium butternut squash
  • 12
    cup dried apricot, cut in half
  • 14
    cup raisins (I use thompsons)
  • 12
    cup orange juice (Tropicana Calcium Fortified, with pulp, is best, you can't taste the pulp here)
  • 2
    tablespoons raw sunflower seeds
  • 2
    tablespoons raw pumpkin seeds
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DIRECTIONS

  • Soak the apricots and raisens in the juice overnight. If you forget to do this, no biggie. See below.
  • Cut your squash in half, and scoop out the seeds/pulp. Place in a glass pan, cut-side down, and stab each half a few times like you would a potato. Pour on about 1 cm of water, and bake in a 325 F oven about 50 minute (medium squash) or 1 hr and 15 min (large squash- times are approximate guesses). Test with a long knife. You know it's done when it's quite soft all through, but not actually mushy.
  • If you didn't soak the fruit, place it with juice in a small pot, bring to a boil and immediately remove from heat. Let sit, covered, while squash bakes.
  • 5 minute before the squash is done, transfer the fruit mixture to a food processor or mini-chopper if you have one. Pulse a few times, then add the seeds and blend till they're slightly chopped. It should be like a thick, chunky paste.
  • Turn squash halves rightside up, scoop the fruit mix in the hollow part, and cover the pan with foil or a glass lid. Bake 10-15 minutes more.
  • To serve, divide squash among plates and give each a share of the fruity stuff. Mash it up together, it's really good that way!
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