2 butternut squash
4 tablespoons nut butter
4 tablespoons maple syrup
nutmeg, and cinnamon or vegetable/meat stuffing
Bake the whole washed squash in a preheated 325 F oven for about 40 minutes, or until the skins wrinkle and are easily pierced, turning once or twice (They may be baked in the hot ashes of a fire.) Remove, cool slightly, cut in half, and scoop out the pulp and seeds. Dot each portion of squash with a dab of nut butter and drizzle with honey and maple syrup. (Season lightly with spices, if deserted, or stuff with cornmeal, cooked rice, or meat mixture.) Return to the oven and bake for 30 min or until tender. Serve hot. Toast the seeds on a flat tray in the same oven for 30 minutes and serve on top.