Ingredients2 Butternut squash
1 Fuji apple
Heat oven to 350 degrees, cut and deseed squash, cut once again so the pulp is visible, lay them on a baking dish flesh side down in a little bit of water on the bottom and cook until the pulp is soft. Peel the skin off and place in a bowl, crush the pecans into pieces and add to the bowl, core the apples, I left the skin on, cube and add to the bow, add the rest of the ingredients adding the syrup, brown sugar, and butter to taste.
You could also omit the sugar for a sugar free dish and add some cinnamon for flavor.
This sweet dish was a true delight, even the teens liked it.
Have you created any sweet dishes with butternut squash?