Blueberry & Walnut Stuffed Acorn Squash

2 medium acorn squash
2 tablespoons butter, softened
2 medium acorn squash
2 tbsp butter, softened
½ tsp salt
¼ tsp pepper
1 medium apple, chopped (peeled or not, as you prefer)
1 tbsp lime juice (lemon juice would also work)
1 c fresh blueberries
½ c chopped walnuts
¼ tsp ground nutmeg
¼ c maple syrup

Preheat oven to 400°. Cut each squash in half, lengthwise removing and discarding seeds. Cut just the thinnest of slices from the bottom of each squash half so that it lies flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.

Toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup.

Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

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