From: Rosalind Creasy

Serves 4

A wonderful compliment to squash is a nut or seed butter. The rich flavors seem meant for each other. You can make your own nut or seed butter, or many types are available in natural foods and specialty stores.

Basic baking directions are given below; the time will vary and the number of people served will depend on the size and variety of squash.

Ingredients

2 organic acorn or other small squash (about 1 ¼ pound each),
OR 1 medium butternut squash (about 2 ½ pounds)
3 tablespoons each dairy butter, nut or seed butter, and maple syrup

Directions

Place squash on a baking pan and bake at 350°F. for ¾ to 1 ½ hours, or until soft. You may want to turn the squash a couple of times for more even cooking. Cut in half and remove seeds, (save to wash and toast for snacks if you like), and strings; if using 1 squash, cut again to make 4 servings. Put back on baking pan cut sides up. In a small saucepan, melt dairy butter, add nut or seed butter and syrup, and stir to mix.

Spoon mixture into squash cavities and coat surfaces. Return to oven for about 10 minutes to heat through before serving.