South American
Butternut Squash

Squash has been enjoyed for thousands of years. Butternut, also called “African Bell,” is a winter variety rich in beta-carotene and vitamin C. The rich flavor develops best when baked. Warm honey sauce compliments the flavor and texture of squash. Butternut squash contains the phytochemical alphacarotene that is better absorbed when eaten with fat.

    1 butternut squash
    2 tablespoons clover honey
    2 tablespoons dark brown sugar
    2 tablespoons butter

1.  Cut squash in half with a sharp knife. Keep fingers clear and    
    press the knife gently with your open palm. Once the knife is
     lodged in the squash, press firmly. Then remove the knife and
     insert the point of the knife, slide the knife in and then press
     gently again to split squash in half.

2.  Scoop out and discard pulp.

3.  Place in a shallow baking dish, cut side up. Surround with
     ¼ inch of water to keep the squash moist.

4.  Place 1 tablespoon honey, 1 tablespoon brown sugar and   
     1 teaspoon butter in each squash half.

5.  Bake in a preheated 350
° oven for 1 hour or until soft.

     Makes 4 servings