- 1 medium (1.–2 pound) butternut squash
- 1 small red apple, such asFuji, cored and chopped
- ¼ cup dried cranberries
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes. Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over. Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.
Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.
From Julie Kolpin and Mary Oswald