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Print this Recipe    Butternut Maple Bake

Butternut Maple Bake

1 small butternut squash
1 cup soaked raisins
4 Tablespoons Maple Syrup
4 Tablespoons Walnut pieces
Grated Orange Zest Garnish for top

Prehead oven to 450 F. Slice the squash in half lengthwise. Scopp
out the seeds and place squash face down in a baking dish. Fill
the tray with water up to 1/2 inch high. Prick squash all over
with a fork. Cover with foil and bake at 425 F for 30 minutes, or
until tender.

Chop squash when cool enough to handle. Place one cup of cubed
squash in a bowl, drizzle over 1 tablespoon of maple syrup, and
top with 1/4 cup of soaked raisins, and 1 tablespoon of walnuts.
Sprinkle with orange zest.

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