1 Butternut
squash (3-4 pounds)
1 cup cooked ham,
cubed
1 cup soft bread
crumbs
1 Granny Smith
apple, shredded
¼
cup dark brown sugar
Cut squash in half lengthwise. Remove seeds and fibers. Place squash cut side down in a large baking
pan filled with ½ -inch water. Lightly
cover and bake for 20 minutes.* Meanwhile, combine stuffing
ingredients in a bowl. Remove squash
from oven. Turn squash cut side up and
stuff with ham mixture. Cover stem end
with foil to prevent drying. Bake
another 20 minutes or until squash is tender.*
Yield: 4 servings.
* Baking time will vary according to the size of the
squash.