Jennie loves the maple walnut squash from this post. I can't blame her, so do I. So the other night she wanted me to make it and she was willing to bring a butternut squash and the rest of the ingredients. I couldn't say no.
So here is what came out...
1 butternut squash
1 cup walnuts
1/2 cup raisins
1/4 cup dried unsweetened coconut
2 tbsp maple syrup
1 tsp vanilla
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and stringy stuff (save the seeds for roasting if you want). Put the butternut squash in a 9 x 13 inch pan with the cut sides facing up.
In a food processor, combine the rest of the ingredients and pulse until the nuts and raisins are coarsely chopped. Scoop the walnut mixture into the scooped out sections of the squash.
Fill the bottom of the pans with water 1/2 inch high. Cover pan with foil and bake until squash flesh is tender (about 1 hour is how long it took for me).