1 md Butternut; cut in half
- lengthwise
3 tb Margarine
1/2 c Maple syrup
1 ds Nutmeg
1/3 c Almonds; toasted
Cook squash in boiling salted water until tender. Scoop out pulp and
beat pulp with margarine until smooth. Stir in syrup and nutmeg. Fill
squash cases with this mixture and top with slivered toasted almonds.
Bake in 350?F oven until heated through.
Note:
A 1 qt casserole dish may be substituted for the squash shells if more
convenient.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977