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Stuffed Butternut Squash
What You Need:
2 Butternut Squash, halved, seeded
3 Tbsp. Wellsley Farms Unsalted Butter, melted
½ cup Domino Light Brown Sugar
½ cup Quaker Oatmeal, uncooked
½ cup chopped Wellsley Farms Pecans or Walnuts
¼ cup Wellsley Farms Raisin Medley
1 tsp. McCormick Ground Cinnamon
1 tsp. Morton Table Salt
- Preheat the oven to 350˚. Line a baking sheet with parchment or foil; arrange squash halves on it cut-side up and brush with 1 Tbsp. of melted butter.
- Bake for 30 min. Remove from oven and set baking sheet on wire rack.
- Toss the reserved butter with remaining ingredients in a mixing bowl until well combined. Divide mixture between squash halves, stuffing into seed cavities.
- Return baking sheet to oven and bake until squash is tender and stuffing is golden-brown, about 15 min. 5. Cool 10 min., then slice in half lengthwise. Serve immediately, giving each guest a little stuffing.
Per Serving: 260 cal. • 10g fat • 3g protein